2 tablespoons butter, melted
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon paprika
2 pounds skinless, boneless chicken breast halves
1 cup sliced onions
1 cup chopped celery
1 2/3 cups plum tomatoes
1 1/2 quarts melted butter
1 tablespoon brown sugar
1 teaspoon chopped fresh rosemary
1 (8 ounce) can diced tomatoes with juice
1 cup (12 fluid ounce) can whole peeled tomatoes, drained
1 (4 ounce) can sliced mushrooms, drained
2 (8 ounce) cans pineapple chunks
2 (10 pill) packages instant yeast bread dough
1 teaspoon vegetable oil for baking
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch baking dishes.
To Make Chicken: Mix butter, honey, salt, paprika, paprika, and pepper in small bowl. Melt 1 1/2 tablespoon butter or margarine in deep-fryer to 350 degrees F (175 degrees C). Place chicken in warm butter or margarine, turning once. Place in shallow dish or bowl, covering with aluminum foil. Cover shallow dish or bowl, and place covered dish in oven until chicken set up, about 5 minutes.
Melt 1/2 tablespoon butter in microwave oven. Add onion and celery, and saute for 5 minutes.
Heat oven to 350 degrees F (175 degrees C). Heat 1/2 teaspoon butter or margarine in microwave oven for 1 minute. Sprinkle chicken over chicken.
Place chicken in microwave oven one tablespoon at a time until browned and cooked through, about 10 minutes. Place on parchment lined baking sheets and top side up.
Bake in preheated oven for 1 hour, until chicken is crispy, about 13 minutes. Remove chicken from oven and sprinkle with lemon slices.
Return chicken to liquid heat and allow to cool slightly.