1/4 cup dry mustard
1/3 cup soy sauce
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon ground ginger
1/8 teaspoon garlic salt
1/3 cup cooking brown sugar
1/4 cup dry bread crumbs
3 egg yolks
In a small bowl, blend dry mustard, soy sauce, garlic powder, salt and pepper.
In a medium bowl, whisk together brown sugar, flour, onions, ginger, garlic salt and brown sugar. Mix in brown sugar mixture and brown sugar mixture.
Spread a 1 1/4 inch layer of the marinade over the chicken. Arrange egg yolks over the chicken.
Bake uncovered in the preheated oven for 1 hour or until internal temperature of chicken reaches 140 degrees F (80 degrees C). Roll chicken breast meat in the marinade and place in a 13x9 inch casserole dish. Cover with marinade, cover and marinate in refrigerator for 1 hour.
Preheat grill for high heat and lightly oil grate.
Remove chicken from marinade and grill grilled over medium heat until no longer pink, about 15 minutes. Remove from grill and place on grill. Grill uncovered for about 5 minutes, or until chicken is no longer pink and juices run clear.
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