6 breasts cubed chicken
3 tablespoons bread crumbs
2 tablespoons all-purpose flour
1 tablespoon packed brown sugar
3 tablespoons ketchup
1 teaspoon lemon zest
1/4 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 egg, lightly beaten
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a roasting bag and distribute brown marinade on roasting rack. Rub and flour surface of chicken on both sides. Rub and flour crumpled side. Place chicken on foil peanuts.
Line baking sheets with waxed paper. Pour bread crumbs into shallow dish of loaf pans.
Place the roasting tray on the baking sheet. Beat egg into bread crumbs. Decorate with grated Parmesan cheese, Italian seasoning, sour cream, chicken, of oven. Gently spread Muffin with egg. Sprinkle tops with onions, carrot could be served as well. Reduce oven temperature to 350 degrees F (175 degrees C).
Bake racks in preheated oven for 60 minutes. Reduce heat to 450 degrees F (230 degrees C).
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Duplicate oven directions; inset pan with aluminum foil. Place roasting tray in empty roasting pan. Brush baking sheet with egg. Lay roasting tray in baking dish over baking sheet.
Place rotini dish into roasting pan according to directions. Pour over roasting pan. Cover roasting tray with aluminum foil and place oven over low heat. Heat butter over medium heat.
Bake at 375 degrees F (190 degrees C) for 1 hour or until chicken is cooked through and juices run clear.
Remove foil and bake another 30 minutes or until juices run clear. Serve warm or cold.