1 cup cornflower seeds, crushed
1/2 cup butter
1 cup cooked small white onions, cut into 1/2-inch cubes
4 skinless, boneless chicken breast halves
1 tablespoon cornflour
2 tablespoons water
4 eggs
2 teaspoons all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons lemon juice
3 tablespoons butter
3 tablespoons butter, melted
1 teaspoon ground nutmeg
Combine cornflower seeds, butter, onion cubes, chicken, cornflour and water into a large bowl. Mix just until batter is thoroughly combined, cover and refrigerate until set. * Add eggs in 1/2 cup bowl.
Coat chicken with brown sugar and oil, having lightly oiled over medium heat.
Place basket in oven (fan or broiler), and heat on low preheated for 6 to 8 minutes, or until internal temp reaches 160 degrees. Remove bird from pan, exit pan, and put on rack in oven (without grease). Cool completely.
Return mixture to pan (with sauce) to brush over filled chicken. Twist brush into shape of desired pattern; brush onto all sides of chicken, squeezing tightly between multiple layers of foil to enclose well. Garnish with nutmeg and 1/4 cup lemon juice.
CSPR Top Tips:
Place diced pepperjack cheese in 1/2 cup of fat; first 3 tosses together to serve, making 5/8 teaspoon mixture in each cup.
Heat 1 tablespoon butter in large nonstick skillet over medium heat. Fry pepperjack cheese on each edge of skillet, turning pieces over so as not to smear. Fry 1/2 to 2 minutes in both directions. Remove from skillet. Place collard greens in skillet. Insert knife to round out center. Cook 1 to 2 minutes on all sides, or until greens are golden brown and golden brown all over.