4 skinless, boneless chicken breast halves
1/4 cup butter, melted
2 tablespoons dark rum
4 green onions, chopped
1 3/4 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon seasoning salt
3 fresh, rinsed blueberries
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breast halves on a large sheet of aluminum foil and butter them, sealing edges completely. Heat oven to 375 degrees F (190 degrees C).
While chicken remains inside foil, melt butter in large skillet over medium heat. Cook, stirring frequently, until golden brown. Remove chicken from foil and place on a paper-lined baking sheet. Brush with olive oil to coat and sprinkle with salt and dill. Shape chicken into 3-inch cube. Place on sheet of foil and roll in blueberries. Place on baked sheet. Bake in preheated oven for 4 to 5 hours, turning chicken once until golden and juices run clear.
Remove chicken from oven and cook as desired, basting with juices while still in foil. Turn chicken occasionally and brush with lemon juice.