2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon dried basil
1 tablespoon dried sage
2 tablespoons dried cumin
4 skinless, boneless chicken breast halves
2 eggs
1 teaspoon salt
1 (16 ounce) can whole peeled currants – drained
2 cups apple cider vinegar
1 tablespoon olive oil
1 teaspoon flour
1/2 teaspoon dried rosemary
1 teaspoon dry mustard
1 teaspoon dried lemon zest
1 teaspoon dried dried oregano, divided
1/4 teaspoon dried basil
Preheat oven with broiler setting.
In a large bowl fold together butter, flour, salt, garlic powder, basil, sage, cumin and sage. Mix together and sprinkle over chicken in prepared baking dish.
Sprinkle with currants, apples and vinegar. Top with olive oil, olive oil, flour, rosemary, botanicals, 1 teaspoon bread crumbs, 1/2 teaspoon mustard, 1 teaspoon rosemary, 1/2 teaspoon dried basil and 1/2 teaspoon lemon zest. Spread over chicken layer and broil 15 minutes, turning chicken and butter often.
Bring a large pot of lightly salted water to a boil. Add chicken and cook about 15 minutes, or until chicken is cooked through, turning once. Drain chicken; cool to do not wet. Reserve juices from rendered liquor. Discard water and stock.
Transfer chicken and juices to a large serving dish. Discard remaining 1/2 cup lemon juice. Return chicken and sauce and garnish with flaked carrots and onions.
Bake uncovered 15 minutes in the preheated oven, or until chicken is cooked through and juices pour out of pan. Remove from oven to broiler. Broil uncovered 2 to 3 minutes, turning occasionally.
Whisk lettuce into oil to prevent sticking.
Meanwhile heat remaining 1/2 cup lemon juice. In a small saucepan or bowl mix 1 cup with remaining lemon juice and olive oil. Mix in 2/3 cup of salad dressing, or to taste.
Pour sauce over chicken and sprinkle with remaining salt, grated carrot, onion, and remaining 2 cups currants. Continue to simmer until chicken is no longer pink, about 10 minutes. Remove pan from heat and stir in vinegar and olive oil. Sprinkle chicken with remaining 1/2 cup lemon juice.
Return pan to oven for 25 minutes to maintain broil temperature. Broil uncovered for 10 minutes, turning occasionally.
Remove chicken from skillet, and place on warmed broiler rack. Broil uncovered 5 minutes, or until juices run clear and chicken is no longer pink, about 2 minutes. Plop chicken on waxed paper and broil 2 to 4 minutes, or until no longer pink. Broil uncovered 2 minutes more, or until juices run clear, about 2 minutes more.
Transfer chicken onto aluminum foil plate, and broil uncovered for 4 minutes, or until juices run clear. Transfer to serving platter. Lay a layer of sauce over each breast, and spoon half the corn salad over each breast. Spread 1/2 of chicken onto each breast, and spoon half the vegetable mixture over each breast. Then spoon half the remaining half the cabbage salad on top.
Then transfer the remaining 1/2 of chicken onto the lettuce leaf. Top with the remaining cabbage salad. Spoon sauce mixture over chicken and sauce mixture over sauce. Serve with cabbage salad and corn salad. Fold top and sides of chicken, lettuce and cucumber into sandwiches. Serve with potato salad wraps.
The dutch oven was made so we could have it whenever we wanted it. We dusted the chicken with the herb and cheese mixture and broiled it. It turned out juicy and delicious. My family really liked it. I put it in a little crescent rolls and stuck it in the oven just before taking out the from the oven - it really let the flavors come through. Thanks!
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