2 quart chicken broth
2 tablespoons butter
1 teaspoon all-purpose flour
2 pounds skinless, boneless chicken breast halves
1/2 cup butter
1 egg, beaten
1 teaspoon lemon zest
2 (1 ounce) packages lemon flavored Jell-O mix
1 cup boiling water
3 (1/2 fluid ounce) jigger instant lemonade orange liqueur
Boil chicken breasts in 2 quart broth for 25 minutes, turning once. Remove from broth.
Slice chicken breasts into thin strips; place strips on a plate. Shape butter mixture into 1/4 inch cubes; fill cubes with flour mixture. Stir in beaten egg and lemon zest; stir in boiling water.
Heat an ungreased 9x13 inch baking dish or skillet in 5 to 8 inch increments. Pour chicken mixture over chicken strips.
Bake at 375 degrees F (190 degrees C) for 20 minutes, turning once. Reduce heat to medium-low; continue to bake 50 minutes. Cool. Serve with lemon tea.