1 cup all-purpose flour
3 tablespoons cream cheese
1 teaspoon baking powder
1/8 teaspoon salt
1/8 cup milk
2 tablespoons vegetable oil
1/2 cup lemon juice
1 cup chicken broth
1 teaspoon paprika
1 tablespoon granulated sugar
1/2 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C). Remove foil from chicken pieces.
In a blender or food processor, puree cauliflower. Transfer to a medium bowl; cover and refrigerate 2 hours.
Bake chicken pieces in preheated oven for 20 to 25 minutes, or until chicken pieces are crisp and juices run clear.
Combine flour, cream cheese, baking powder, salt and milk in medium bowl. Beat cream cheese, lemon juice and chicken broth and pour mixture into chicken pieces.
In a small bowl, mix together paprika and granulated sugar. Pour into chicken pieces and sprinkle with baking powder.
Bake chicken birds uncovered for 1 hour in preheated oven. Allow to cool, wrap in foil, turn up and microwave 20 minutes more or until pork and chicken is tender. (Or broil for about 20 minutes so that chicken pieces can be crisp, if you like.)
Transfer chicken breasts to foil-lined foil pans, and refrigerate overnight or overnight. Serve on flat plates in broiler pan, with sauce.
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