2 skinless, boneless chicken breast halves
3 tablespoons butter
1 cup brown sugar
1/2 cup butter
1/2 cup corn syrup
1 teaspoon salt
1/4 teaspoon dried marjoram
1/2 teaspoon lemon zest
1/4 teaspoon dried rosemary, divided
Preheat oven to 350 degrees F (175 degrees C).
Beat butter with electric mixer in medium bowl until butter turns into a meringue. Mix 1 cup brown sugar and margarine, and pour into 4 balls. Roll each ball in remaining brown sugar. Place heart size slices of lemon and rosemary on top of chicken.
Arrange chicken pieces on a 9x14 inch baking dish. Heat oil in skillet/grate pan over high heat.
Bake chicken, uncovered, at 350 degrees F (175 degrees C) for 20 minutes or until lightly browned. Turn and brush with remaining brown sugar and margarine and sprinkle with butter. Boil 1 minute, ensuring that chicken is cooked through.