6 skinless, boneless chicken breast halves
1/2 cup vegetable oil for frying
1/2 cup milk
1/4 teaspoon salt
2 tablespoons pepper
1 carrot, grated
1 bunch fresh parsley
1 teaspoon dried crushed red and green pepper flakes
4 slices white chocolate
2 extra large limes, juiced
1 cup brandy
2 tablespoons brandy extract
Fry chicken in oil 6 to 8 inches of water at a time. Put water in an 8x8 inch dish. Add enough water so that the water doesn't cover the chicken. Sprinkle with salt, pepper, carrots and parsley. Pour in enough water to just cover. Mix together olive oil, milk, salt and pepper. Keep warm by adding water, stirring occasionally.
Heat on medium-high heat about 2 minutes, or until chicken and vegetables are golden brown. Serve over white chocolate and in small portions on the side or with homemade brandy glaze spread.
Combine brandy syrup and brandy glaze in small plastic bowls. Pour over chicken and vegetables.
Melt chocolate chips and butter in microwave oven. Beat into remaining cream in small mixing bowl until it has a consistency like a crumb. Stir in brandy. Spread over chicken and vegetables. Chill in refrigerator for 4 hours, or until the chicken is cooked through.
Fry chicken in a shallow spray pan on medium heat and drain on paper towels. Remove from skillet and curl up inside a casserole dish. Gently spoon brandy glaze over chicken, opening to creamed side of dish.
Fry chicken with additional brandy glaze, trying to keep it from burning. Turn and repeat with remaining vegetables.
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