1 large chicken breast
2 tablespoons vegetable oil
1 large onion, peeled and diced
1 cup cooked and diced chicken meat
1 teaspoon curry powder
1 cup dry bread crumbs
2 tablespoons chicken bouillon granules, broken
2 tablespoons vegetable oil
1 1/2 tablespoons minced fresh ginger root, minced
1 teaspoon mustard powder
3 tablespoons rice wine vinegar
2 tablespoons white sugar
1/2 cup vegetable oil
1 clove garlic, peeled and cut into large pieces
3 tablespoons cold water
3 tablespoons unpasteurized grape juice
1 (18 ounce) can cherry brandy
2 cloves garlic, peeled
1/2 teaspoon paprika
1 (8 ounce) can racing cheese, divided
Grate chicken breast meat at least 2 hours after slicing; drain.
Heat vegetable oil in a large skillet over medium-high heat. Reduce heat to low, add onions and cook, stirring, until onions begin to turn golden brown. Stir in chicken and browning juices and vinegar. Season with ginger and mustard powder, then reduce heat to low.
Season with rice wine vinegar. Stir in cornflakes cereal and 2 teaspoons of bouillon granules; cover and simmer for 6 minutes. Stir in 2 tablespoons lemon zest, 2 tablespoons olive oil, garlic, and water. Reduce heat to medium-low, reserve grape juice, and simmer, stirring occasionally, for 1 1 hour.
Stir chicken into egg mixture, bringing to a simmer; reduce heat. When all chicken is cooked, add lemon zest, 2/3 cup grape soda, protein to taste, and orange juice. Mix thoroughly and transfer to kabobs and steaks.
Heat waxed paper in saucepan and eventually pour over chicken; turn aside.
Combine 1/4 cup lemon zest, mascarpone cheese, ginger and mustard powder in small bowl; drizzle over all. Loosely roll chicken; place in sealable tin. Cover paper with plastic wrap and refrigerate for at least two hours. Slice up chicken.
Preheat oven to 450 degrees F (220 degrees C). Dredge pieces in butter; place sealant around rim of pan in the shape of a frog.
Bake in preheated oven for 40 minutes. While chicken is baking, heat vegetable oil in medium skillet over medium heat. Add lemon zest, olive oil and garlic; mix well. Return chicken to pan and cook for an additional 2 to 3 minutes. Remove skin from chicken and remove meat. Warm with saucepan water (130 degrees F/70 degrees C) and lemon lemon juice (70 degrees F/50 degrees C).
While chicken is baking, brush chicken with olive oil. Brush on remaining lemon zest, tomato paste, orange marmalade and paprika. Icing over chicken while baking. Sprinkle with fresh parsley.
Remove foil from pan. Bake for at least 40 minutes or until juices are flowing, stirring gently. Let cool on baking sheet. Serve hot or at room temperature.
⭐ ⭐ ⭐ ⭐ ⭐