1 tablespoon onion powder
2 teaspoons crushed red pepper flakes
1 teaspoon yellow mustard
1 cup milk
3 potatoes, peeled and cubed
1 onion, finely chopped
1 tablespoon vegetable oil
2 tablespoons dried sage
1 teaspoon paprika
salt to taste
1 tablespoon lemon juice
3 cloves garlic, minced
4 slices boneless chicken heart
In a small mixing bowl, mix onion powder, crushed red pepper flakes, yellow mustard, milk, potatoes, onion, oil, sage, paprika, salt, lemon juice and garlic. Place prepared dish in refrigerator 1 hour.
In a mixing bowl, mix brown mustard mixture, chicken meat, onions and vegetable oil.
Heat marinade in microwave oven to 375 degrees F (190 degrees C). Fry chopped chicken in microwave 1 minute or until golden brown. Drain excess oil in skillet, making sure it is not just dripping, and stir coated chicken back into marinade.
Take 20 bowls out of marinade and drain all marinade; transfer to bowl shapes. Line a large aluminum dish with aluminum foil, and place 1/2 cup rice mixture over foil. Warm marinade on high until heated through. Stir in well cooked chicken.
Remove marinade from oven. Spoon desired savoury toppings on chicken. Place chicken on foil with chicken, reserving marinade. Cool on rolling dish, and serve at room temperature.