1 skinless, boneless chicken breast
4 tablespoons paprika
1 small onion, sliced into 1/4 inch slices
1/4 cup soy sauce
1/4 teaspoon Worcestershire sauce
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/4 teaspoon garlic powder
1 dash prepared horseradish
1 dash green hot pepper sauce
1 dash hot pepper sauce
1 dash Worcestershire sauce
2 tablespoons ground black pepper
2 tablespoons brown sugar
1/4 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a single layer in large baking dish. Sprinkle with paprika, onion slices, soy sauce, Worcestershire sauce, lemon juice, salt, pepper, garlic, garlic powder, horseradish, green hot pepper sauce, hot pepper sauce, Worcestershire sauce and black pepper. Mix together well.
Bake at 350 degrees F (175 degrees C) for about 30 minutes. Turn chicken half way through baking and baste with brown sugar, paprika and hot pepper sauce. Cook an additional 15 minutes or until chicken is very easily flipped.
While chicken is baking, place all the meat in a large saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until evenly browned and no longer pink. Drain all fat, and pour into baking dish.
Bake uncovered for 60 minutes or until internal juices run clear. Remove from oven, and place on a plate. Broil for about 20 minutes, or until chicken is cooked through.