4 (4 ounce) skinless, boneless chicken breast halves
1/2 cup butter, softened
1 1/3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3 eggs
1 teaspoon olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 cup dry bread crumbs
1/2 cup honey
1 teaspoon lemon zest
1 tablespoon orange juice
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
Place chicken breasts in warm water and cover with water. Cover and let stand overnight in refrigerator. Roll breasts and seal in water.
Remove chicken halves from marinade, place in shallow shallow dish with toothpicks inserted in center. Place a piece of butter on each breast.
Mix flour, baking powder, salt, eggs and olive oil in a shallow dish. Mix white sugar, lemon zest, orange juice, lemon juice and garlic powder into pan. Pour marinade into egg mixture.
Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes or until chicken is cooked through and juices run clear. Cool 10 minutes, extending bread-topping in warm oven.
Preheat oven to 350 degrees F (175 degrees C).
Spread chicken wings across baking sheet. Brush with butter mixture and sprinkle with rosemary, basil, lemon zest, orange juice and garlic powder.
Bake uncovered for 45 minutes. Turn wings and sprinkle with honey, lemon juice and garlic powder. Heat oven to 350 degrees F (175 degrees C). Unmelt butter mixture over medium heat in a saucepan over low heat. Stir chicken breasts 1 to 2 minutes, turn and repeat. Spoon mixture into each breast. Grill in oven uncovered for 20 minutes, stirring occasionally, until chicken is cooked through and juices run clear. Ladle sauce into bowls and serve.