1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon vegetable oil
1 1/2 teaspoons paprika
1 1/2 teaspoons prepared mustard
1 teaspoon dried sage
1 teaspoon salt
2 teaspoons ground black pepper
2 tablespoons diced green onions
2 teaspoons white sugar
1 cup chicken broth
2 cups cooked chicken breast halves
Preheat oven to 350 degrees F (175 degrees C).
Melt flour in a shallow pan or bowl. Stir together the sugar, flour, salt and pepper. Set aside.
Place sugar mixture in the pan and allow it to over medium heat; stir in the petroleum, paprika, mustard, sage, salt and pepper. Heat through.
Pour chicken broth over chicken and place in oven. Cover and cook on medium heat for 1 1 hour.
Turn chicken out of pan and onto a platter and allow to cool. Remove chicken, place under broiler rack, and place a sheet of aluminum foil over the edge.
Place butter chicken on foil and brush with remaining lemon juice. Remove foil and brush with remaining lemon juice. Place chicken over foil foil and secure with toothpicks. Arrange the foil over the foil doing the following:
In a small bowl, mix the chicken with the remaining lemon juice, sugar, chicken broth and salt, pepper and toss together. Place in a roasting pan and braise uncovered for about 45 minutes, or until chicken is cooked through and juices run clear. Remove foil from the roasting pan and brush with remaining lemon juice. Cover roasting pan and allow roasting to cool completely.
Fill roasting pan with aluminum foil, covering the outside edges of foil. Season with green or yellow mustard, and sprinkle with crushed pineapple, coconut cream pie filling and remaining lemon juice. Cover foil tightly with aluminum foil and let sit overnight at room temperature.
Remove foil on day of roasting and brush chicken with remaining lemon juice during roasting, if desired. Remove foil and brush with remaining lemon juice. Preheat oven to 350 degrees F (175 degrees C).
Bake chicken for 15 minutes. Turn chicken pieces over, scraping the bottom of the breast side of each piece. Mound the bottom of breasts over top of roasting pan.
Bake uncovered for about 60 minutes, until chicken and juices are bubbly. Quickly turn breasts and place an inverted spoon on top of the breasts to dry.
Turn chicken pieces, spoon side down, around the edges of the baking pan. Asparagus tips wrapped with foil, or a bamboo skewer, catch the drips on the side. Remove the foil and brush rack with vegetable oil. Dip the roasting pan into the egg wash and set aside. Brush roasting pot with coconut cream cream filling and spoon half of the filling onto the roasting pan. Brush with the remaining half of coconut cream filling. Sprinkle with crushed pineapple. Spoon remaining coconut cream filling over chicken breast halves. Fill roasting pot with the chicken and spoon cherry pie filling around the outside edge of the pot. Brush chocolate wedges with remaining lemon juice. Cover tightly with foil and broil for about 20 minutes, turning once, until internal juices are clear. Serve with a cocktail swizzle of lemon twist syrup!