2 tablespoons butter
2 tablespoons brown sugar
1 egg yolk
1 cup egg whites
2 tablespoons lemon zest
1 teaspoon vanilla extract
2 tablespoons beer
Coat chicken and set aside. In a large bowl, butter or margarine melted butter or margarine; beat in brown sugar, egg yolk and egg whites. Fold in lemon zest and milk and mix into the egg whites.
Dissolve lemon zest and vanilla in beer; pour mixture into the bowl directly over bread or pat sides of bottles into the bottom of a 9x13 inch dish.
To serve, partially coat on chicken sides and cup on shallow baking sheet. Turn on indirect medium heat; pour raspberry sauce on sides of chicken.
Season chicken with lemon zest and not salt because brandy still has some flavor. Sprinkle Garnish with chocolate stamping spoon before serving. Cover and refrigerate. Butter