1/2 cup distilled white vinegar
1/4 cup juniper berries
1/2 cup cider vinegar
1 teaspoon lemon juice
1 teaspoon crushed red pepper flakes
5 skinless, boneless chicken breast halves
1/2 cup chicken bouillon granules
2 egg whites
Place vinegar, berries, corinade and lemon juice in a small bowl. Mix well and refrigerate.
Heat a large skillet over medium heat. Pour vinegar mixture over chicken and add lemon juice and red pepper flakes. Place chicken in skillet and heat through on medium high heat for about 12 minutes.
Place spice packet in large bowl, and batter-ize in small bowl.
Place chicken breasts in skillet and cook for about 8 minutes on each side, turning once. Place chicken ontop of vinegar mixture in skillet and cook 1 minute. Remove chicken from skillet and scatter with remaining lemon juice and fragrance packet. Cook 2 minutes, until chicken is no longer pinked (about 3 minutes).
Remove chicken from skillet and place side down in a plate. Cover and refrigerate 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Lightly spray main seasoned round steamer pan with cooking spray. Place steamer over warm burner or in oven. Insert aluminum foil and cook 8 to 12 minutes, until chicken is cooked through.
Remove chicken from skillet and leave skillet on. Cook chicken 5 minutes, turning and cooking about 2 to 3 minutes. Transfer chicken to steamer. Season with 1/4 cup crushed red pepper flakes. Squeeze juice from peppers. Mix together with the beaten egg whites.
Bake steamer at 350 degrees F (175 degrees C) for 25 minutes, basting with marinade and egg whites. Repeat with remaining chicken. Place steamer in preheated oven and turn to coat. Cook 1 hour, basting with marinade and egg whites.