2 onions, chopped
1 1/2 cups chicken broth
2 tablespoons minced garlic
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon dried chives
3 goose spots
2 pounds bacon, cut into small strips
5 cups crisp, cooked dry white rice
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large shallow baking dish.
In a large bowl, combine the onions, broth, garlic, minced mustard, chives, goose spots, bacon, cornflakes cereal and white rice. Stir until well blended, cover dish and refrigerate overnight.
The next morning, preheat the oven to 350 degrees F (175 degrees C).
Place chicken in the prepared dish. Cover and bring water to a boil over high heat. Reduce heat and simmer for about 20 minutes. Remove chicken and place in the prepared pan. Sprinkle the seasoned salt and pepper over the rice.
Spread sauce mixture evenly over the top of chicken. Pour the pie mixture over the chicken, cover and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, while the chicken is cooking.
For the basting, place bacon strips in a large sauce pan and place over medium heat. Pour tomato royal onto each strip and bring to a boil; reduce heat to medium low and cook until bacon is crispy.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, preheated oven to 350 degrees F (155 degrees C).
Remove foil from baking dish and brush basting sauce on the top of chicken in preheated oven for 10 minutes, turning once more.
Slice chops and serve with basil to serve as a barbecue sauce.
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