11 bone-in chicken breast halves
2 cups soy sauce
1 cup rice vinegar
1 cup Worcestershire sauce
1/2 teaspoon salt
4 yellow onions, sliced
1 cup nutella
Place chicken breast halves in a small saucepan and cover with a layer of vinegar.
Combine soy sauce, vinegar, Worcestershire sauce and salt. Cover, remove from heat, and let stand for 10 minutes.
Heat oil in heavy nonstick skillet over high heat. Add butter and chicken and scatter with basting spray or sprinkled with a little lemon zest. Transfer to medium skillet in skillet and pour in saucepan drippings. Cook until chicken is no longer pink and is no longer pink, about 8 minutes. Reduce heat to medium and add onion. Stir fry until chicken begins to turn golden brown, about 15 minutes. Remove from skillet and transfer to each serving bowl with seasoning packets.
Place chicken in a 9x13 inch saute pan and sprinkle with soy sauce. Cover, and season with crushed grains of rice, salt and nutella.
Cover with the remaining vinegar and set aside for 10 minutes to marinate.