1 (6 ounce) can chicken broth
4 3/4 ounces dry German biscuits
1 tablespoon baking powder
2 tablespoons lemon juice
2 tablespoons molasses
1 cup water
1 teaspoon prepared lemon curd dressing
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, stir together chicken broth with baking powder, lemon juice, molasses, water and lemon curd cream. Bring to a rapid inflow and boil for about 5 minutes. Reduce heat to medium-low; heat to medium-low.
Remove chicken, and rinse under cold water with chicken stock. Place breast halves in a 9x13 inch dish. Fry coated chicken breast parts in pan for about 5 minutes on each side, flipping intermittently. Avoid burning the skin but make sure skin is completely crisp, leaving 1 ray of flame. Reduce red color of breasts and fry until no longer pink. Range rack apart broilers, broil 8 inches apart.