1/2 cup rice vinegar
1/2 cup lemon juice
1 teaspoon onion powder
1 teaspoon white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons butter
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, softened
1 1/4 cups milk
2 teaspoons lemon extract
1 teaspoon butter, softened
1 1/2 teaspoons white vinegar
1 teaspoon dried parsley
1 teaspoon soy sauce
Soak chicken in boiling water for 20 minutes. Meanwhile, in a small bowl, mix rice vinegar, lemon juice, onion powder, brown sugar, brown sugar, vanilla and butter. Heat oil in shallow skillet; add chicken; cook about 30 minutes on each side or until chicken is no longer pink and juices run clear. Serve on cookie sheet.
Preheat oven to 375 degrees F (190 degrees C).
Place 1 cup of chicken broth cubes in bottom of greased 9 x 13 inch baking dish. Pour chicken mixture over baking dish, and sprinkle with lemon peel, if desired.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until chicken is cooked through and juices run clear.
While chicken is cooking, mix cream cheese and milk in plastic containers or containers. Stir in egg, lemon extract, butter, and brown vinegar. Meanwhile, microwave lemon mixture over lightly heated heat for 2 minutes. Stir in parsley, baked chicken, chopped spinach, egg, lemon extract, lemon pepper, soy sauce, and brown sugar.
Put chicken mixture in oven rack; add chicken breasts. Pour marinade over chicken; bake at 375 degree F (190 degrees C) for 45 to 50 minutes or until chicken is cooked through and juices run clear.
Reduce oven temperature from 350 degrees F (175 degrees C) to 325 degrees F (165 degrees C). Brush chicken with egg and lemon juice mixture.
Remove bottom of baking dish from oven and flip to medium heat. Spread remaining marinade over perimeter of baking dish. Pour chicken onto bottom of dish. Place remaining marinade over and side.
Bake in preheated oven for 30 to 35 minutes, or until chicken is cooked through, juices run clear, and chicken is tender. Adjust as needed.
Remove egg from baking dish, rack on top to serve hot or cold. Stir egg into cooking liquid, and pour over chicken while still warm. Return baking dish to oven for remaining 30 minutes.
In the last 30 minutes of cooking time, coat with remaining baking dish marinade, sprinkle with remaining parsley, and top with remaining chicken and spinach. Cover baking dish with foil, and place in oven. Cover baking dish with aluminum foil, and place over oven at 350 degrees F (175 degrees C). Broil for 10 minutes, broiling over any surface surface. Broil for 15 minutes on each side. Broil for 15 minutes more.
Good flavor. I used the leftover sauce over potatoes also.