3/4 cup butter jam
1 teaspoon lemon juice
1 pound skinless, boneless chicken breast halves
1/2 cup lemon juice concentrate
2 tablespoons olive oil
seasoning powder to taste
Place chicken in a lightly greased 13-in. x 9-in. x 2-in. baking dish. Heat butter jam until pliable, 1/2 cup lemon juice, and lemon juice concentrate in a large bowl. Add chicken and set aside.
Bake chicken in preheated oven until no pink shows, about 30 minutes. Remove chicken breasts from oven. Spoon lemon juice mixture over all. Sprinkle with seasoning powder.
Remove chicken from oven, cool, and shred. Place chicken on a foil or cookie sheet. Cover and refrigerate for at least 4 hours to remove juices from chicken. Lightly butter cookie sheets before broiling. Serve fried chicken at room temperature.