4 skinless, boneless chicken breast halves
1 1/2 cups water
1 1/2 cups cooked skim milk
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon red pepper flakes, divided
3 tablespoons hot brown butter, melted
4 tomatoes, diced
5 tablespoons lime juice
1 cup red wine
2 cups chicken broth
6 carrots, sliced
6 (6 ounce) skins garlic
1 teaspoon ground black pepper
1 teaspoon sugar
1 cup crystallized vanilla extract (optional)
Preheat the broiler. Thoroughly grease a 1 1 1/2 quart casserole dish.
Place the chicken breasts in the prepared dish. Broil about 5 minutes, turning once, until browned. Flip the chicken breasts and place them on the remaining cooked side (this will help keep them from drying out). Broil the chicken breasts about 5 minutes more. Carefully spoon out the liquid, and serve with lemon croutons or pearl garnish.
Return the chicken to the casserole dish. Sprinkle the Worcestershire sauce on top, and sprinkle with onion and red pepper flakes. Broil 3 minutes more, turning once; serve with 6 carrots.
Return the chicken breasts to the prepared dish. Garnish the chicken with lime juice (if desired). Cover loosely, and refrigerate until serving.
Return the garlic to the starter wetter, and sprinkle evenly with sugar. Whisk the lemon crumbs into the dry croutons. Place spoonfuls of crumb mixture onto the prepared casserole of chicken breasts. Pour enough water into the casserole to measure 1/4 cup. Stuff the bottom of the dish with plastic wrap so that the cornflour doesn't fall inside (this will prevent oofy legs).