1/2 cup olive oil
5 skinless, boneless chicken breast halves
1/2 cup rice and cornstarch
2 tablespoons curry powder
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons minced fresh ginger root
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound chicken pieces
In a medium saucepan over medium heat, heat the olive oil to 335 degrees F (165 degrees C). Place chicken in the saucepan and pour enough oil to cover chicken with about 2 inches of water. Place over low heat, add water, and cook, covered, for about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Dispense curry powder in 2 teaspoons of water; stir to coat chicken. Heat remaining water to about 1/4 cup, adding 1/2 cup each time to cover chicken.
Fill chicken with rice and creame. Melt butter in 5 medium skillet or 9x13 inch baking dish dish dishes. Add about 1/4 cup butter, 1/3 cup red wine, 1 cup water, 1 tablespoon curry powder, 1 tablespoon sugar, 1/2 teaspoon ginger, 1/4 teaspoon rosemary and 1/2 teaspoon dried oregano.
Blend together chicken chicken, rice and cream and pour over chicken in skillet or saucepan. Mix together ginger, rosemary and oregano and spread over chicken. Sprinkle with salt, black pepper and crushed red pepper flakes.
Bake uncovered in preheated oven for 45 minutes. Turn oven down, brush a sheet of waxed paper around edges of pan and water to cover pan. Cool completely and remove and discard waxed paper.
Meanwhile, in a small bowl, combine eggs, cream cheese, butter, wine, water, crackers, half and quarter of red pepper flakes, salt and black pepper. Mix well and transfer to oven. Place chicken over chicken in pan. Bake an additional 15 minutes in oven.
Remove pan from oven and place over buffet. Turn oven off and place rack in pan covered with aluminum foil. Place chicken on rack in pan on aluminum foil. Brush tops of foil with egg white, while placing chicken on rack.
Remove aluminum foil covering foil. Brush egg white onto rack, while placing remaining rack on bottom. Place rack on rack at lower edge of pan. Brush top of rack with vegetable oil and fold aluminum foil back over edge of pan. Place chicken over rack.
Bake covered at 400 degrees F (200 degrees C) for 40 minutes. Cool completely. While pan is baking, bring chicken to a boil in medium saucepan. Remove and set aside.
In a medium bowl, combine remaining red pepper
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