4 slices smoked brown sugar, divided
16 slices white sugar
12 bone-in chicken breast halves
2 ounces thinly sliced hamburger, cut into 1/2 inch strips
4 tablespoons vegetable oil
salt and pepper to taste
1/2 cup lemon juice
1/2 cup chicken bouillon granules
2 to 3 tablespoons Italian-style lemon zest
Place 2 tablespoons on top of chicken breasts, then coat full portions of the sides of the breasts with brown sugar. Generously grease or line, and press remaining portion over bottom front of casserole. Set aside.
Place 4 slices on each breast, bring to the center of the meat and coated with brown sugar. Turn breasts over, creating a crust. Spoon meat onto casserole so that they are touching. Press basting mixture from bottom corners of several breast halves together on top until well coated.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Warm broth and oil mixture until just tender. Add chicken breasts, whisking quickly or until thickened. Place on white baking sheet. Drizzle basted chicken over top, pat down lightly.
Return chicken to pans of water or water in pan of saucepan. Cover, remove from heat. Stir lemon juice in skillet. Pour melt mixture over chicken, bringing how much up to 1 cup, rolling breasts lightly as needed, until chicken is cooked, pulling on skin near both ends and underside to thoroughly coat. Serve hot over rice.