1 cup uncooked white rice
1 cup chicken broth
1 (6 ounce) can chicken broth
1 (4 ounce) can chicken wing with liquid
1/4 cup cornflakes cereal
1/4 cup packed light brown sugar
1/2 cup honey
1/4 cup lemon juice
1/2 teaspoon apple cider vinegar
2 teaspoons all-purpose flour
1 tablespoon lemon juice
In a large saucepan over medium heat, bring chicken broth and chicken wing to a boil. Reduce heat, cover and simmer 1 minute.
Stir together cornflakes cereal, brown sugar, honey, lemon juice, apple cider vinegar and flour; mix thoroughly.
Pour chicken broth mixture into a 9x13 inch casserole dish. Sprinkle with remaining flour and chicken wing with gelatin. Cover dish and refrigerate overnight.
While the chicken is chilling, preheat oven to 350 degrees F (175 degrees C).
Remove chicken from refrigerator. Place in oven for 10 minutes at 350 degrees F (175 degrees C) and cook 10 minutes, until chicken is tender. Remove chicken from oven and let stand in hot water before carving; shred.
Stuff each breast to within 1/4 inch of the inside of the breast.
Meanwhile, heat remaining 1/2 cup chicken broth in a medium saucepan over medium heat. Add chicken and stir over medium heat. Bring to a boil, stirring constantly, then reduce heat to low.
Place chicken breast in a small bowl and place in a microwave-safe dish. Microwave chicken, uncovered, for 30 seconds on each side, adding additional time if necessary to cover evenly. Pour broth over chicken and microwave for about 10 minutes.
Dredge chicken in flour and sprinkle with remaining flour. Roll up chicken, leaving a 1 inch strip on each side to be fondled. Place stuffed chicken on a platter and place on a foil lined baking sheet to cool completely.
Bake for 1 hour in the preheated oven. Cool slightly before serving.
The dough directions are little confusing. I'll be making this again and watching the amount of water change as the dough rises. I found that my oven registers 350º without breaking apart.
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