3 mixing bowls
1 aftershave
5 tablespoons lemon juice
3 teaspoons red food coloring
1 side light toast
1 teaspoon Sicily nutmeg
1 teaspoon saturated oils
Remove skin from chicken, cut 1/4 inch thick.
Blend lemon juice, red food color (R) and other mixtures.
Spread chicken with lemon mixture. Attach breasts with lemon sauce mixture, making sure to seal completely. Place covered on uncomfortable flat serving plates.
Heat oil in skillet on high heat. Add chicken; brown and turn.
When temperature of oil reaches 350 degrees F (175 degrees C) flip chicken. Brush the olive oil evenly over chicken. Place chicken on plates. Drizzle with remaining lemon sauce mix and cherry vinaigrette.
Remove cover from rice cooker, pulsing frequently, during last 10 minutes of cooking time. Place chicken on racks in a single layer. Allow to rest for 5 minutes.