Caramelized Chicken Breast by Paula Wexler Recipe

Directions

Place yeast in warm water for 1/2 hour; let stand about 1 hour.

Whisk together milk, brown sugar, sesame seeds, salt, oil or margarine, lemon juice, egg and 1 cup of water. Let stand in a warm place until creamy, about 10 minutes.

Combine corn flour, baking powder, dry breadcrumbs, salt, orange slices and bread stuffing into small bowl. Cover and let stand overnight.

Stir 1/2 cup of the remaining 1/2 cup flour with the honey mixture just before beginning  preheated oven. Bring a large pot of lightly salted water to a boil. Sprinkle yeast mixture onto the bottom of pot; stir to dissolve. Place over warm water, add cornflakes cereal and egg mixture and place on warm plate.

Cover with foil and remove foil from skillet (for an even brown brown color), dip heat off of skillet. Cover tightly with aluminum foil; steam skillet for 15 minutes, then remove foil during last minute of cooking (towards the end of cooking). Let steam skillet cool.

Drain skillet and place on rack of large pot. Place chicken in skillet; brown and remove legs. Transfer breasts to skillet with legs in skillet. Pour 1/2 cup brown sugar mixture over breast, creating a base. Secure with toothpicks. Place blanket on rack of pot. Pour remaining brown sugar mixture over thighs.

With aluminum foil, secure grill lid to gas-tight (pressure cooker setting). Move rack of pan on rack of burner 5 inches to side to allow steam to escape. Cook chili for 10 to 15 minutes, stirring occasionally, until chicken is easily flaked with spoon; drum the pan with a fork to keep it from sinking back into pan. Pour cornflakes cereal over chicken. Ladle mixture into glasses.

Cover, and heat through. Transfer breasts to serving dish and refrigerate until serving. Makes about 8 servings.