4 skinless, boneless chicken breast halves
1 tablespoon cornstarch
1 tablespoon vegetable oil
1/4 teaspoon seasonings
2 tablespoons chicken bouillon granules, crushed
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons soy sauce
1 teaspoon orange extract
1 teaspoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken pieces in a single layer in a medium baking dish. Pour vegetable oil in a small bowl and grease both sides of the pan with oil. Sprinkle cornstarch over chicken pieces and sprinkle with seasoning. Brush with chicken bouillon granules, using the same method as the one for making gravy.
In a large medium bowl, mix 1/4 teaspoon grated lemon zest and 1/4 teaspoon grated orange zest. Beat in the chicken bouillon, dijon mustard, honey, soy sauce and orange extract. Mix together so well that consistency is creamy! Place chicken over chicken mixture.
Bake uncovered in preheated oven for 20 minutes. Remove chicken from oven and cool completely. Drain excess liquid but leave the skin on for garnish. Place chicken in ovenproof dish with its thawed liquid (over a double layer) and pour gravy over the chicken.
Frost all surfaces with aluminum foil and insert cornbread trimmings horizontally into the cornbread. Allow foil to completely dry before cutting into squares.