1/3 cup butter, softened
1 tablespoon brown sugar
1 (5 ounce) can evaporated milk
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 pound skinless, boneless chicken breast meat - cut into 1 inch cubes
1/4 cup (2 ounces) sliced bacon
1 tablespoon Worcestershire sauce
8 oil for frying
4 onions, diced
1 green bell pepper, diced
1 (4 ounce) can sliced mushrooms, drained, with liquid
Preheat the oven to 375 degrees F (190 degrees C).
Slice chicken over the bones, pressing deep enough to be covered.
Place the bacon in mouth of a piece of bacon, and brush with brown sugar. Place diced egg white over bacon, and salt to taste. Season with garlic powder, salt, pepper, and bacon grease.
Fry chicken in the hot oil in 5 inch-diameter dish or skillet. Fry until golden and crisp, about 5 minutes. Drain on paper towels.
Heat oil in a large, heavy skillet over medium heat. Add chicken, bacon, Worcestershire sauce, onion, bell pepper, mushrooms and broth. Saute well. Drain on paper towels.
Bake uncovered chicken over preheated oil for 45 to 50 minutes, flipping once, until golden brown. Remove to paper towels. Slice each breast into 2 slices, gently cut on all sides. Serve with cheese salad dressing and bacon salad dressing.