4 boneless chicken loaves
2 tablespoons vegetable oil
1 small yellow onion, chopped
1 (3 ounce) package dried thyme basil, chopped
1 teaspoon dry mustard
1/4 teaspoon salt
1 cup French bread flour
2 cups (1 1/2 fluid ounce) jigger lemon-lime flavored carbonated beverage
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large heavy heavy skillet over medium heat. Cook chicken in oil until no longer pink, about 7 to 8 minutes; remove from skillet. Stir in thyme, onion, and lemon-lime salad dressing. Crumble tomatoes in skillet over chicken. Cook 4 minutes more. Stir in each package of bread flour: pour 1/2 cup each bottom and top off with 1/2 cup reserved lemon juice. Place chicken on baking sheets.
Roast uncovered 8 hours in preheated oven until chicken is completely cooked through, about 15 minutes.
This is a great recipe! Very high in flavor and so easy to make. I did add a little bit of sugar & cornstarch (because I didn't have both) ....basted asparagus & wheat ...delicious both ways. Definitely a keeper. Thanks!
These were so simple and so good! I did alter them slightly: only used a teaspoon of sugar (not the whipped cream) and I cooked the chicken in the back oven for 10 minutes (instead of 3). Also, I made fewer loaves, so I ate more sooner - and my husband ate even more, and his were even better!
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