1/4 cup sliced fresh mushrooms
3 tablespoons vegetable oil
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 lemon, juiced
1/2 teaspoon green hot pepper pepper sauce
1 pound chicken thighs
Melt 1 slice of mushrooms and 1 tablespoon 1 teaspoon oil in a large pot over medium heat. Stir frequently until mushrooms are blackened and oil is mixed with hot water; about 10 minutes. Remove from heat and place in a large resealable plastic bag. While the mushrooms were cooking, place 2 tablespoons lemon juice in a heatproof bowl and stir in green hot pepper sauce. pour this over the mushroom caps and place on hot Chinese rice. Season with lemon slice and finely chop remaining mushrooms.
Preheat the oven to 400 degrees F (200 degrees C).
Dip chicken into honey flour to make dredges. Place dredged chicken pieces in 1/2 cup of marinara sauce, then in honey flour to make 3 small chicken dumplings. Heat garlic under hot water or in mini steamer to shallow in shallow baking dish; drain.
Bake chicken in preheated oven 12-14 minutes. Remove chicken to a cool rack. (Place mini dumplings on each breast.)
Select chicken breasts and pierce with a fork; cook, turning once, till golden brown. Place chicken on ungreased baking sheets. Brush marinated marinara sauce (if desired) and marinated mushrooms over chicken under the top. Brush remaining marinated mushrooms on the cooked chicken breasts. Place chicken on the prepared baking sheets.
Bake for 20 to 40 minutes in the preheated oven, until chicken is cooked through. Remove chicken breasts from the marinara and marinara. Turn chicken over in the baking sheet, and brush liberally with marinara sauce and mushroom and lemon juice.
Place chilled dumplings on the prepared baking sheets and brush with remaining marinara sauce and plum tomatoes. Sprinkle dumplings with marinated capers and sprinkle with crabmeat and parsley (optional).
Bake uncovered for 45 minutes or until chicken is cooked through and chicken is tender. Wings will be nearly browned, eggs will pop inside out, and chicken is cooked and tender. Top chicken with capers. Place topping over the chicken breasts and sprinkle with crabmeat or anyone else's favorite vegetable or seasoning dish (e.g., chicken soup, orange, corollas, etc.).
Serving warm or cold, garnish as desired
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