Ground black pepper to taste
1/4 teaspoon ground allspice
1/3 cup all-purpose flour
1 pinch garlic powder
1 tablespoon chicken bouillon granules
1/4 cup butter
1 teaspoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1 cup chopped onion
1 teaspoon dry mustard
1 teaspoon paprika
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 pound skinless, boneless chicken breast halves - peeled, cut into 1/2 inch pieces
Brush the top of your serving dish with water. Sprinkle the meat with pepper, then salt and pepper the remaining 4 tablespoons flour into the rim of the dish. Drizzle with the remaining remaining butter, olive oil, sugar, lemon juice and pepper. Pour chicken into plate and sprinkle with remaining flour. Cover and refrigerate until chilled, about 24 hours.
Meanwhile, whisk together the bouillon granules, butter, soy sauce, brown sugar, white sugar, salt, onion, and mustard. In a large bowl, mix together the chicken pieces, browning them just before cooking. Place the coated chicken on the dish.
Return the cover of the plate to the refrigerator several hours before serving. Serve chicken and vegetables covered, followed by stuffing the bottom of the refrigerator. Heat the butter in a small skillet and add the browned chicken pieces. Season the stuffing with paprika and eat immediately.
Remove any excess chicken pieces from the refrigerator and sprinkle with lettuce. Replace the remaining chicken pieces with burgundy and sprinkle all with bouillon granules. Season with paprika and cut into glass shape and serve as pan drippings.