1 American Basting Cheese, sliced
8 slices white bread, cut into cubes
1 1/2 teaspoons paprika
1 tablespoon garlic powder
1 tablespoon dried bread crumbs
3 tablespoons dried onion
3 tablespoons chicken bouillon granules
1 tablespoon Worcestershire sauce
1 cup water
1 tablespoon soy sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 red onion, halved
2 tablespoons green onions, halved
2 tablespoons sesame seeds
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dried bread crumbs
1 tablespoon mustard seeds
3 tablespoons water
1 teaspoon sesame seeds
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Place bread cubes on a medium baking sheet, and brush with egg white. Mix together 3 tablespoons paprika, garlic powder, flour, onion, chicken bouillon, Worcestershire, and water; pour over bread slices. Sprinkle with soy sauce. Place slices on top of bread. Cover with cheese.
Bake in preheated oven for 40 to 45 minutes, or until chicken is cooked through and juices run clear. Remove chicken from oven, and let stand in a large bowl until cool enough to handle (do not drain juices).
Lightly grease a 9 x 13 inch baking dish, pour chicken mixture evenly over bread and vegetables.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes. Remove chicken from oven, discarding remaining liquid. Immediately brush with brown sugar; remove skin. Discard remaining drippings and chicken fat. Fry chicken on all sides until sausage is cooked and browned, about 15 minutes. Remove chicken from oven, and remove skin. When no longer pink, add the remaining drippings from oven and the reserved drippings from chicken. Return chicken to oven, and cook for 30 minutes, or until cooked through. Cook about 4 minutes for French fried chicken to really crisp up, not too fast.
Meanwhile, stir the mustard seeds in a large bowl. Mix the brown sugar and Worcestershire sauce into the mustard mixture. Mix in the chicken by hand, putting wingtip onto the prepared dish.
To assemble the chicken: Brush chicken with brown sugar. Sprinkle the remaining drippings over the chicken as well. Moreover, spoon sauce over the chicken. Fold wingtip into center of each breast, and sew coverage around the outside edges. Secure with toothpicks, but do not tear filament. Place improperly dressed breast on serving platter. Conform to the shape of the dish, or put under a heavy pan for easier serving.
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