1/2 cup butter, softened
3 tablespoons all-purpose flour
1 cup chopped onion
5 large skinless, boneless chicken breast halves
1/4 cup water
1 cup reduced fat mayonnaise
2 teaspoons chicken bouillon granules
2 teaspoons prepared Dijon-style mustard
1/2 teaspoon prepared horseradish
Arrange chicken breasts in a large resealable plastic bag; squeeze butter and flour into bag to moisten skin; avoid sticking. Place chicken breasts in bag; remove chicken. Cover and refrigerate for 1 hour.
Tip: Place cool water in the microwave or in large bowl of a steamer over medium-high heat. Microwave chicken breasts once and stir just to moisten within 1 to 2 inches of wall of plastic bag. Microwave breasts 3 to 4 minutes on each side. Transfer to bag, toss with flour and stir.
Unmold chicken breasts onto plastic sealable plastic containers. Refrigerate overnight to marinate.
While turtle and drumettes are marinating on warm (35 degrees F) baking sheet, peel skin off chicken breasts and breasts, thawed. Place chicken on plastic bag in resealable plastic container. Combine lemon juice, lemon zest, and mustard. Sprinkle over chicken. Place chicken on plastic sealable plastic containers. When drumettes are completely cool, squeeze lemon juice over drumettes. Cover drumettes with plastic wrap and refrigerate until serving.
When drumettes are fully cool, place drumettes on grill. Broil drumettes 3 minutes on each side. Grill drumettes 2 minutes more. Toast drumettes 1 minute more. Remove drumettes from marinade.