3 skinless, boneless chicken breast halves
1 cup all-purpose flour
1 (1 ounce) package chicken flavored Jell-O mix (e.g. Monkey Roll)
1 cup granulated sugar
2 cups chicken bouillon granules
water
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon dry mustard
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Make Chicken Nests: Take a piece of chicken and cut it in half lengthwise, so that when folded into the chicken cavity you have half the cavity with one piece. Microwave half of the flour over the chicken while it is still in the wet, until it begins to brown. Press the remaining flour over the chicken, also in the wet, and surrounding parts until completely brown. In a bowl, mix together the sugar and bouillon granules. Stir into the moistened flour mixture.
Arrange the chicken pieces in the prepared baking dish, about 1/3 to 1/4 inches apart, on the prepared baking dish. Heat up the remaining flour mixture in a large skillet over medium high heat. Saute the chicken pieces for about 10 minutes and adjust the amount of time depending on size and skin of the chicken.
Place filled chicken in the prepared dish. Crisp the top with the remaining 1/2 cup flour mixture,-- this should help keep the chicken moist. Place hot oil on the top of the chicken and fry for about 2 minutes, or until well browned.
Cut dolmas into 1 inch chunks and place inside the oven, uncovered, for about 3 minutes. Reduce heat to medium and continue cooking for 1 minute, or until cooked through.
When chicken is cooked, peel it and cut it into pieces. Discard skin and bones. Place dolmas on to a large baking sheet. Fry, uncovered, for about 15 minutes. Drain on paper towels.
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