2 cloves garlic, minced
1 teaspoon salt
1 teaspoon fresh lemon juice
1 teaspoon beef bouillon granules
1 1/2 teaspoons chopped fresh rosemary
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley
salt and pepper to taste
Heat the oil in a Dutch oven, and lightly oil the deep-fryer; lightly oil the bottom of the pan.
Place chicken on the bottom of the pan, about 1/4 inch up the outside edge of the pan.
Lightly oil the deep frying pan, and 2 medium tablespoons of the lemon juice is in the bottom of the pan.
Place garlic, chicken, rosemary, and cheese on the prepared baking sheet.
Bake chicken 2 1/2 hours in the shallow pan, turning chicken every 20 minutes, until chicken is no longer pink and juices run clear. Warm the garlic juice in a microwave oven 2 minutes, stirring after every stirring motion to keep chicken juices from clumping or sticking together.
Remove chicken from oven, and set aside to cool completely.
Place chicken and rosemary into the pan and toast for 5 minutes, turning once to coat with lemon juice. Sprinkle with necessary amount of salt and pepper to taste.
Heat oil in the deep-fryer to 375 degrees F (190 degrees C). When oil is hot, place the chicken breasts onto the bottom of the pan. Turn chicken over, cover, and steam about 5 minutes.
While chicken breasts are cooking, place bread cubes around the perimeter of the pan. Cook uncovered about 8 minutes, turning and cooking 8 minutes.