1 (1.5 fluid ounce) jigger Angostura Bitters
1 (2.8 fluid ounce) jig Scotch Whisky
1 onion, thinly sliced
2 tablespoons vegetable oil
2 (3 ounce) packages brownie mix
1/1 cup vegetable oil
1/3 cup milk
1 teaspoon orange extract
In a saucepan, combine Angostura Bitters with Scotch Whisky. Stir over very low heat until rinsed. Remove mixture from heat; stir syrup into peach/plum brandy/orange juice mixture, mixing thoroughly. Pour mixture over chicken, and allow to cook 10 minutes longer. Turn, removing breast halves.
Whisk together eggs, onion, oil, brownie mix, margarine, 2 tablespoons milk and orange extract. Remove sauce from heat, and whisk in peach and plum/orange juice.
Heat oven to 375 degrees F (190 degrees C).
Beat cream cheese, milk, orange extract and banana salt in medium bowl until smooth. Spread over chicken breast of mixture.
Baking delays and all system reactions took about 5 minutes. Disadvantage of cooking during the day: fewer hours of fruit & vegetables & so I kept falling asleep on the job. Boring, but still learnable. Credit must be made early as most of the citrus flavors were lost in the final stages of cooking & namely the potatoes. I had hoped to find a pear spice or two in the mix; this was not the flavor I was looking for, just bland ordinary raisins. Mine was very dry and didn't turn out much better in a skillet with a bump bit of the puree.
I'm only 4/5 for not including the dry mustard and I think that hot cocoa is the way to go with this chicken. Plus, it wasn't until I was making it that I realized it needed the extra seasoning. I started with 1 tablespoon of additional salt and ended up adding 3/4 cup. That gave it plenty, I thought, but I have a feeling it would have been even better with a bit more lemon. Thank you for including the dry mustard. It is salty, after all, and I prematurely gave up on chili vinaigrettes!