2 bones in chicken (1 bulb, boneless)
2 boneless, skinless chicken breast halves (1/2 to 3/4 inch thick)
1 cup all-purpose flour, divided
salt and pepper to taste
1 cup unsalted, reduced-fat chicken bouillon
1 teaspoon chopped onion
1 tablespoon chopped green bell pepper
1 teaspoon cut spice packets
1 teaspoon Worcestershire sauce
1 teaspoon granulated sugar
1/4 teaspoon paprika (optional)
3 tablespoons all-purpose flour
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon ground white pepper
2 teaspoons chopped fresh parsley
Place chicken in a large saucepan. Add 1 cup water to cover, and bring to a boil (boiling does not remove chicken). Reduce heat to medium-low, and simmer for 10 minutes.
Place chicken mixture in a large bowl, and mix flour, salt, pepper, spice packets, Worcestershire sauce, granulated sugar, paprika, and flour mixture. Mix gently to make sure no lumps remain. Store chicken in refrigerator for 1 day, or overnight.
Remove chicken from refrigerator, and head to meatloaf (the bottom of a foil lined baking dish) to continue cooking. Remove chicken from foil, and continue cooking on one side. Coat generously with seasonings, and continue cooking on the other side until golden brown.
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