1/3 cup white sugar
3 tablespoons vegetable oil
2 teaspoons prepared horseradish
2 teaspoons salt
1/2 teaspoon dried parsley
1/2 teaspoon dried sage
2 pounds boneless, skinless chicken breast halves
1 pound potato, diced
1 onion, diced
1 egg, beaten
1 cup water
1/2 teaspoon lemon juice
1/4 teaspoon grated lemon zest
1 cup bread clippings, divided
In a large bowl, mix sugar, oil, horseradish, salt, parsley, sage and chicken. Place in a large resealable plastic bag, seal and shake to coat. Pour in potato, onion, egg, water and lemon juice. Stir gently. Cover and refrigerate overnight.
Heat 2 tablespoons of water in a small saucepan over medium heat. Place chicken in pan; brown lightly on both sides. Stir in lemon juice and bread clippings. Cook, stirring occasionally, until chicken is no longer pink.
Remove chicken from pan (it is still warm) and place into a medium bowl. Add water, lemon juice, bread clippings and chicken mixture to pan; bring to a boil. Let boil for 10 minutes, stirring occasionally. Remove from heat and stir in lemon zest and lemon zest to taste.
Clifford's Saltine Recipe
1/2 cup margarine, melted
1 cup light brown sugar
1 (20 ounce) can frozen mixed vegetables and fruit, thawed
1 (12 ounce) package instant vanilla pudding mix
2 cups milk
1/2 cup margarine, melted
3 tablespoons butter, softened
In a medium saucepan heat margarine, brown sugar and brown sugar until almost boiling. Stir in mixed vegetables and fruit.
Pour mixture over chicken; cover and refrigerate at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C) and gently press wedges of the toasted pastry into chicken.
Remove chicken from marinade and place in oven for 1 hour.
Remove marinade from oven and place on a platter.
Bake 10 minutes in the preheated oven, then remove from oven. Baste chicken with remaining marinade.