1 (4 pound) chicken, cut into pieces
2 eggs
3/4 cup butter
3 tablespoons honey
2 tablespoons lemon juice
1 (8 ounce) can whole peeled tomatoes, with juice
4 slices bacon
2 tablespoons butter, melted
1 cup all-purpose flour
2 teaspoons baking powder
4 teaspoons lemon zest
1 teaspoon cornstarch
1 teaspoon lemon juice
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 1 (8 ounce) package cream cheese slices. Place chicken pieces in a medium saucepan with enough water to cover.
Place eggs in a small bowl. Mix lemon juice, honey, lemon zest and cornstarch. Stir and allow eggs to set.
Mix butter, flour, baking powder and lemon zest in a large bowl. Stir lemon pepper into this mixture, then pour over chicken pieces.
Bake uncovered at 400 degrees F (200 degrees C) for 1 hour. Chicken should be cooked through and juices should run clear. Turn heat to medium-low; cover and steam for 15 minutes.
Return chicken pieces to pan, and stir over medium heat until golden brown. Return sauce to a simmer, and stir until thickened. Let cool to room temperature, then pour into a large casserole dish. Cover and refrigerate overnight.
Preheat oven to 325 degrees F (165 degrees C). Serve chicken in an 8x8 square dish.