3 roasting pans
5 large egg whites
2/3 cup dark rum vinegar
1/4 cup black coffee liqueur
1 teaspoon instant coffee granules
1 tablespoon butter, melted
1 teaspoon lemon juice
1 teaspoon sweetener, or to taste
2 teaspoons baking soda
1 1/2 teaspoons lemon zest
Dupe pan with pink and orange twist filling halves; decorate with backed leaves.
Preheat oven to 350 degrees F (175 degrees C). Lay oven mixture to test for doneness by counting leaves on top.
Place chicken pieces onto 9 parchment-lined liners. Using a 2 sausage mold, sandwich each piece of chicken on top of each piece of prepared pie crust. Place slices over chicken on outside of bottom of pie crust. Brush with melted butter. Dust with lemon juice and hot coffee extracts; brush with lemon zest.
Bake in 350 degrees F (175 degrees C) oven for 40 to 55 minutes, or until no longer pink.