10 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 onion, cut into 1/2 inch strips
2 tablespoons garlic powder
2 tablespoons dried minced onion
4 tablespoons soy sauce
1 teaspoon barbecue sauce
1 cup white wine
2 tablespoons beef bouillon granules
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon salt
1 teaspoon brown sugar
1/3 cup butter, softened
Place chicken in a microwave-safe bowl and cover with water. Bring water to a boil, removing skin and bones. Place skin side up in microwave oven. Pour olive oil, onion, garlic powder, onion and garlic powder into microwave and microwave, stirring, until chicken is cooked through. Stir in soy sauce. Cover and microwave 5 minutes.
Pour barbecue sauce into microwave bag with a 1/3 cup water. Cover and microwave 10 minutes.
Dissolve wine and bouillon in water. Heat over low heat. Stir in Worcestershire sauce, garlic salt, paprika, salt and brown sugar. Bring to a simmer. Cover and microwave 5 minutes or until chicken is cooked through. Discard any remaining broth.
Heat butter in a medium skillet. Add chicken and stir, turning once, until chicken is cooked through. Use a spoon to coat inside of the breast. Place wrapped breast in a layer of foil or plastic wrap. Attach one side of foil or plastic wrap to foil, and secure with wire. Place wrapped breast on foil or plastic wrap to keep it warm.
Heat the remaining oil in a large skillet over medium heat. Dip chicken pieces in 1/3 of the oil and fry until golden brown and no longer pink, about 5 minutes. Remove from oil and place in skillet. Fry chicken over medium heat for several minutes, turning once. Remove from skillet and place coated chicken in a separate large skillet. Fry chicken in a similar fashion for about 5 minutes.
Return coated chicken pieces to skillet with remaining oil. Coat with remaining 2 tablespoons oil using fork. Fry chicken pieces for about 5 minutes, turning once. Remove chicken from oil and place coated in skillet. Fry chicken in a similar fashion for about 3 minutes. Transfer chicken to foil or plastic wrap and refrigerate.
Return chicken pieces to pan with the reserved marinade, drizzle with brown sugar and continue cooking for about 5 minutes, stirring frequently. Serve hot chicken breast on buns or plates and garnish with maraschino cherries.