6 skinless, boneless chicken breast halves
1/4 cup butter
2 tablespoons all-purpose flour
3 tablespoons all-purpose flour
1/2 cup light brown sugar
1/4 cup chicken bouillon granules
1/4 cup lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon turkey seasoning
1 tablespoon seasoning salt
1 teaspoon dry mustard
1 teaspoon dry mustard
1 teaspoon dry mustard
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, melt butter, brown sugar, chicken bouillon, flour, brown sugar, flour, lemon juice and lemon zest. Mix well and press into a 2 to 3 quart casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for about 1 hour or until thighs are nicely browned.
While chicken is cooling, place the chicken in a large saucepan, and place in the refrigerator to set.
Heat butter in a large skillet over medium heat. Add chicken and cook for about 7 to 8 minutes on each side. Remove chicken from skillet, put in a plastic container, and place on a serving platter. Cover, and refrigerate for 2 days.
In a small bowl, stir together chicken bouillon, flour, lemon zest, cinnamon, nutmeg, and salt. Mix in mustard.
Place chicken in a large baking dish. Place the baking dish in the oven for 2 hours at 350 degrees F (175 degrees C). While the chicken is baking, dip the chicken into flour mixture, and coat evenly with the dry mustard, dry mustard and dry mustard. Return the pan to the refrigerator.
Return the chicken to the baking dish. Place the chicken breast in the baking dish, and sprinkle with the remaining lemon juice, salt, lemon zest and cinnamon.
Bake uncovered for 60 to 70 minutes, or until chicken is cooked through and juices run clear.