3 skinless, boneless chicken breast halves - peeled and cut into small pieces
8 cubes chicken bouillon
4 small yellow onions, thinly sliced
2 3/4 teaspoons butter, softened, or margarine
1/2 cup maple syrup
2 tablespoons lemon juice
2 tablespoons light brown sugar
2 tablespoons light corn syrup
2 tablespoons dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a saucepan, bring water to a boil. Add carrots, celery, potatoes and salt and stir together. Reduce heat to medium high, and add bouillon cubes.
In a mixing bowl, beat butter and lemon cream of tartar, one at a time, until well blended. Mix in maple syrup, lemon juice, brown sugar, orange juice, corn syrup, brown sugar, lemon cream of tartar, maple syrup, lemon cream of tartar, light corn syrup, light corn syrup, lemon cream of tartar. Pour mixture into a single layer on bottom of prepared pan. Cover with chicken pieces and drizzle with maple butter mixture. Bake 30 minutes in the preheated oven, until chicken is tender and juices run clear.
Remove chicken from oven and brush with maple butter mixture while still warm. Remove turkey pieces and brush butter mixture over all. Chill several hours, turning every 5 hours, in refrigerator. Slice turkey for another garnish.
Slice chicken and slice meat over all. Place the cheese mixture over chicken, spread evenly over all. Top with the caramel sauce and sprinkle remaining maple butter over all. Refrigerate 6 hours, turning every hour, before serving.
It was alright for a hot day! But definitely watch out for the sugary drink! After reading some recipes, I decided to cut back on the sugar level to make this sugar free. Didn't really like the avocado, but gave it the benefit of the doubt since it was an experiment. I actually liked the mix with the orange and cherry flavors. Will definitely make again!
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