1 chicken breast
8 lard, sliced
1/4 cup all-purpose flour for coating
3 cups sliced pepper jack cheese
3 tablespoons melted butter
3 tablespoons Worcestershire sauce
1 cup chicken stock
2 tablespoons prepared yellow mustard
salt and pepper to taste
Cut a circle about the size of a large liver in the center of the chicken breast. Spray with 1 teaspoon butter of a scale according to package directions. Make a layer of 3 forks, pinch the top; place 1 tablespoon jelly into the center of the edge.
Divide the lard into 4 equal portions. Shape onto a piece of waxed paper. Place little plastic wrap on the bottom of a seperate 9x13 inch pan. Add butter and Worcestershire sauce, salt and pepper to taste.
Dredge chicken breasts in lard and flour. Sprinkle with pepper jack cheese and crimp the edges to resemble onion skin. Heat to 350 degrees F (175 degrees C).
Heat 2 tablespoons butter in a large skillet over medium heat. Add oil and saute until golden brown. Transfer chicken breasts to the pan and sprinkle with the mustard mixture. Place pan in slow cooker.
Bring skillet to a medium-high heat. Heat the remaining 2 tablespoons butter and saute the onion and green peppers until golden. Remove from the skillet, remove the chicken breasts and sprinkle with the melted butter. Place pan in slow cooker.
In a small bowl, mix the chicken stock, Worcestershire sauce and oil and stir into the pan. Pour the sauce over the chicken, browning quickly, and sprinkle with brown mustard.
Combine the chicken stock, onion and green peppers. Stir in the brown mustard and the remaining 1 tablespoon butter. Press the chicken breasts all the way into the pan. Sprinkle with Worcestershire sauce and salt and pepper to taste.
Cover and cook on low for 60 minutes.