2 pounds boneless chicken breast meat
1 small onion, sliced into rounds
1 medium head cabbage, cut into 1 small strips
1 clove garlic, minced
1/2 tablespoon lemon juice
1 pinch crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon ground black pepper
8 bone-in chicken breast halves
10 cubes beef bouillon cube
Preheat the oven broiler. Place chicken breasts in a large resealable plastic bag with a tube of plastic wrap around the edges for storage.
Place chicken in an oven-proof baking dish. Sprinkle onion slices over the chicken and toss with salt, pepper flakes and red pepper flakes.
Broil 1/2 to 2 minutes in the preheated oven, until juices run clear. Stir chicken breasts into chicken mixture, turning once.
Remove meat from pan; broil 2 minutes on each side. Cover chicken with foil and set aside.
Preheat oven to broil.
Remove foil from pan. Cook chicken breasts in preheated oven until, roughly, 120 degrees F (75 degrees C). Flip and cook basting with tongs. Carefully lower breasts into foil serving dish and sprinkle with lemon juice and pepper flakes. Continue cooking 10 minutes or until chicken breasts are puffed and juices run clear.
Remove foil and transfer to broiling dish. Broil the legs and thighs 2 minutes on each side. Brush peanut oil with lemon juice, add mushrooms and cook 5 minutes on each side.
Sprinkle remaining caramelized chicken with thyme, garlic, lemon juice and crushed red pepper flakes over rim of pie. Top pie with remaining chicken and parsley and serve with steamer-style potato wedges.
⭐ ⭐ ⭐ ⭐ ⭐