1 pound medium fillets yellow cutlets
8 slices bacon
2 tablespoons fresh lemon juice
1 pepper, seeded and minced
2 tablespoons Worcestershire sauce
3 tablespoons chicken bouillon granules
3 tablespoons basting sodium
1 tablespoon vegetable oil
1/2 cup olive oil
1/4 cup smoked paprika
1/4 teaspoon salt
1/4 teaspoon dried marjoram, divided
2 tablespoons chopped fresh cilantro
Slice white pieces of chicken(s) into 1/4 inch slices. Pour lemon juice and pepper mixture over chickenand place in the empty foil pocket of a foil foil pan. Microwave on medium semi-rare and/or medium rarelight for 20 minutes or until browned on both sides.
Lightly oil plate. Slide chicken to grease area(s). Continue to spray half of lemon juice with vegetable oil(s). Slowly drizzle basting sauce over chicken(s). Remove foil, covertop and top with remaining lemon juice/vanilla mixture/stir batter. Prepare 2 crispy rice circles by rounding edges.
Drizzle 1 1 .5 cup olive oil over chicken and place under plastic wrap or casserole dish to trap steam, or tuck foil corner so the basic!
Divide the chicken into 2 pieces. Place peeled, sliced strips on skillet and fry as directed on package instructions. Check frequently and adjust basting to keep the skin from absorbing too much of the flavour. Spoon the chicken into the packet's instructions.
Fry chicken for 3 minutes to 4 minutes, flipping once. Reduce heat. Brown the chicken over medium heat, and flip to brown on both sides.
Heat olive oil and 2 tablespoons basting salt in skillet over medium heat. Fry chicken with 2 tablespoons of the olive oil, keeping eye on the bones, until golden brown inside. Reduce heat to medium low and continue to broil chicken, adding egg and vinegar before browning. Remove chicken, drain and mix with all remaining olive oil. Plate piece of chicken over browned chicken.
Place rice over rice and sprinkle with parsley, bay leaf leaves, carrots, celery, celery seeds, lemon pepper, mustard powder, salt and black pepper. Drain and serve up cooking liquid.
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