3 tablespoons butter
1/3 cup margarine
1/4 teaspoon garlic powder
1/2 teaspoon dried rosemary
1 1/2 pounds boneless, skinless chicken breast halves
1/4 cup brown sugar
1/4 cup lard
6 tablespoons Worcestershire sauce
1/4 teaspoon salt
1 tablespoon Worcestershire sauce
Place butter and margarine in a large saucepan over high heat. When butter melts, add garlic powder, rosemary, brown sugar, olives and salt. Mix together and allow to simmer for about 2 minutes.
Pour chicken into saucepan, and cover with water. Bring to a boil over medium heat with added marinade. Cover, reduce heat to low, and simmer uncovered for about 30 minutes. Remove from heat and let cool. Discard marinade.
Cut chicken into desired shapes with sharp knife. In a small bowl, mix together 1/4 cup brown sugar, 1/4 cup lard and Worcestershire sauce. Mix together and pour mixture into a small casserole dish. Sprinkle with remaining marinade.
Bake uncovered at 350 degrees F (175 degrees C) for about 1 hour in the preheated oven. Let cool completely, and refrigerate for at least 2 days before cutting.
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