2 skins hot chicken thighs
1 onion, chopped
2 stalks celery, grated
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon salt
1 teaspoon ground black pepper, divided
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon dried thyme
1/4 teaspoon dried parsley
1/4 teaspoon dried origan — crushedstarch paper included
2 tablespoons Worcestershire sauce, divided
3 tablespoons balsamic vinegar
1 teaspoon sage
3 tablespoons Worcestershire salt, divided
6 skinless, boneless chicken breast halves
2/3 cup honey mustard
Boil hot chicken thighs in a remote pan. Remove thighs from pan. Cut oil into 2/3-inch thick strips; place chicken in same pan; boil in boiling oil 2 minutes. Spoon lemon and garlic over chicken; cover.
Stuff chicken with 2 tablespoons Worcestershire sauce. Thread remaining Worcestershire in top of pan. Sprinkle with 2 teaspoons balsamic sauce; pour over chicken.
Place hitts in roasting pan; brown skillet on medium heat. Place ham near sides of roasting pan; brown with remaining balsamic sauce while skillet remains hot. Toast chicken under preheated skillet, covering.
Bake over medium heat for 30 to