8 ounces fresh chicken breast meat
1 tablespoon cornstarch
1 tablespoon prepared mustard
1 cup water
1/2 cup vegetable oil
2 tablespoons honey
2 cups chopped onion
2 teaspoons paprika
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons garlic powder
2 teaspoons Dijon mustard
2 teaspoons onion powder
1 teaspoon chopped black pepper
Place chicken in a 10x15 inch jelly roll pan or 9x9 inch glass dish dish, and completely coat.
In a large bowl, combine cornstarch, mustard, water, oil, honey, onion, paprika, lemon juice, Worcestershire sauce, garlic powder, Dijon mustard, onion powder, chopped black pepper, chicken. Pour chicken evenly over the cornstarch mixture in pan. Cover tightly with aluminum foil.
Place pan on a dish or bier in a large pot and place on medium heat, until hot.
Bake uncovered for about 1 hour at 400 degrees F (200 degrees C), or until chicken is cooked through and juices run clear. Reduce heat to 350 degrees F (175 degrees C) and continue baking uncovered for about 10 minutes, or until chicken is cooked through and juices have run.