1 cup butter
1 cup all-purpose flour
1/2 cup packed light brown sugar
6 skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a large roasting pan.
In a large skillet over medium heat, melt butter. Remove chicken pieces from oven, and place in roasting pan. As the pan is already very bubbly, place chicken pieces on an ice cube tray.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Remove with a slotted spoon to cool completely, then flip and cook all over again.
Meanwhile, in a separate small saucepan, mix together brown sugar and white sugar; set aside.
Mix together flour and salt; set aside. Heat oven to 350 degrees F (175 degrees C). Spread on chicken pieces. Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes, or until chicken is cooked through.
Remove chicken pieces from roasting pan and allow to cool completely. Remove pieces from pan and place onto a foil lined baking sheet. Roast overnight.
While chicken pieces are roasting, melt remaining butter in a large skillet over medium heat. Saute chicken pieces in butter until more of the chicken pieces are browned, about 5 minutes. Remove from pan and place on broiler pan. Brown the other side. Serve over a large serving plate.
I followed this recipe as a base. Turned out great.
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