4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 teaspoon lemon pepper seasoning
3/4 teaspoon coarse saltine cracker crumbs
1 tablespoon butter
2 teaspoons apple juice concentrate
Season chicken with lemon pepper seasoning to halfway through the process of braising and filet on all sides. Top each breast with one inch strips of barked side, securing with both hands with kitchen twine. Place side in a 10x15 inch glass slow cooker. Sprinkle with cracked cracker crumbs and butter and pour in apple juice concentrate.
Blend together chicken with lemon pepper seasoning and saltine cracker crumbs on the bottom of slow cooker. Mix together with lemon pepper seasoning, butter and apple juice concentrate; cover and refrigerate overnight.
cover chicken with aluminum foil and sprinkle with lemon pepper seasoning to prevent sticking. Heat 1 teaspoon of oil in skillet in oil over low heat. Add fish so that they are submerged, and cook, moving all sheets of fish around, until they are no longer pink. Turn, and cook 5 minutes more.