4 boneless, skinless chicken breast halves, cubed
1 cup butter
1 cup all-purpose flour
2 cups water
1 tablespoon lemon juice
1 teaspoon soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon ground nutmeg
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1/4 teaspoon lemon juice
1 teaspoon white sugar
1 teaspoon lemon zest
1 1/2 teaspoons ginger
1 teaspoon white pepper
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a medium baking dish.
Place chicken pieces in the prepared dish. Bake uncovered in the preheated oven for 30 minutes. Remove pieces from oven, and brush with water and lemon juice.
If you are using the baking dish, place cubes of butter in the bottom of the dish. Pour in flour, and stir gently to make a well in the center of the mixture. Pour in water, lemon juice, soy sauce, brown sugar, nutmeg, oregano and cinnamon.
Bake uncovered for an additional 20 minutes. Remove chicken from oven, and brush with brown sugar, lemon juice and white sugar. While chicken is cooking, place lemon zest and ginger in skillet. Cook over medium heat, stirring occasionally, until lemon zest is reduced slightly. Place chicken head-side down on the baking dish. Brush with white sugar and lemon zest.
Once chicken is cooked, spoon lemon mixture over chicken; sprinkle with orange marmalade. Sprinkle with peanut butter, and top with lemon zest and glaze.
Bake uncovered for 60 minutes. Turn chicken breasts, and sprinkle with lemon zest. Bake uncovered for 25 to 30 minutes, until chicken is no longer pink and juices run clear.