9 boneless skinless, boneless chicken breast halves
8 blueberries
2 tablespoons olive oil
3 green onions, minced
1 cup fresh lemon juice
1 quart water
1 ½ tablespoons honey, divided
2 tablespoons honey
1 cup fresh lemon juice
Place chicken breasts in par-bake pan and drizzle with remaining olive oil.
Bring 4 tablespoons water and lemon juice to a boil. Mix well and pour chicken into pan with blanket of water. Cover and turn oven up to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 1 hour.
Remove chicken pieces from pan. Mix in red wine and 1/2 teaspoon lemon juice. Pour these onto chicken parts and heat through, stirring until sauce is thickened. Add water, honey, liquid on top and par-boil for 1 minute. Set aside to cool.
Meanwhile, whisk lemon juice and remaining lemon juice into chicken broth, stirring well until desired taste is reached. Toss chicken with lemon juice mixture and spoon chicken everywhere puffed and juices are well distributed.
Slice chicken across grain for deep cutting. Fry on one side until golden brown, rot to desired doneness. Drain on other side and remove breasts. Fry heavy skillet over medium-high heat until lightly browned, transferring breasts to parchment paper and pressing on flesh beneath underneath.