1 (3 pound) whole chicken breast, cut into pieces
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 dash lemon juice
1 clove garlic, minced
1 (16 ounce) bottle bread crumbs
Preheat oven to Broil. Lightly grease 6 heatproof, nonstick pans.
Place chicken pieces into pans and spoon butter and Worcestershire sauce over the edges just to cover. Press firmly, for flipping. Allow butter to completely coat all chicken pieces by spooning lemon juice over top of the chicken.
Heat olive oil one-third of the way through the braising and then remove chicken pieces. Remove chicken pieces and place them into fresh broiling pans.
Use a slotted spoon to curve each chicken piece Crush the flour with a wooden spoon into a tiny bowl. Roll the chicken pieces into a 6x8 inch dish; place over the oiled surface. Broil for about 20 minutes and flip the chicken sides. Broil 5 minutes more. Reserve 4 thawed chicken pieces and discard waxed paper. Brush wet chicken with waxed paper, trying to hold drips moist. Cook briefly, turning over from side to side, until chicken is well coated with cooked butter.
Stir lemon juice, lemon and garlic into bowl with leftover chicken pieces. Brush form chicken with lemon juice mixture. Broil about 30 minutes, turning once, until golden brown, about 30 minutes more. Place braised chicken breasts on platter. Top with bread crumbs and serve immediately.