1/3 cup butter or margarine
2 large skinless, boneless chicken breast halves
1 tablespoon butter or margarine
1 1/2 tablespoons molasses
1 teaspoon paprika
Microwave 2 chicken breasts in small, microwave-safe dish on high 10 minutes, stirring occasionally until well browned; remove from dish. Melt butter or margarine in a small frying pan. Stir in molasses, paprika and butter mixture. Pour mixture over chicken and cook 5 minutes, turning once halfway through cooking. Flatten brown skin, turning once. Cover, and microwave uncovered chicken 5 minutes on each side.
Pour mixture into a large shallow dish. In a small bowl, mix chicken with 1 cup butter mixture and 1 green mixture. In a separate bowl, mix both savory and sinewy parts of chicken with 1 cup butter mixture. Place chicken in sauce.
Cover, and refrigerate to marinate overnight.
Deglaze with remaining 2 tablespoons butter mixture, reserving 1/2 cup butter mixture. Place chicken on rack of slow cooker.
Cover, and microwave 10 minutes per side, stirring while conducting pulling lumps together with pestle.