8 boneless, skinless chicken breast halves
2 tablespoons butter
1 1/2 tablespoons Worcestershire sauce
1/4 cup vegetable oil
1/2 teaspoon paprika
1 teaspoon garlic powder
1 cup butter
2 tablespoons molasses
1 1/2 tablespoons chili sauce
1 teaspoon chili powder
2 tablespoons mayonnaise
1 tablespoon chicken broth
1 medium carrot, cut into 1/4 inch slices
Place chicken in a greased 9 x 13-inch baking dish. Spray with nonstick spray. Sprinkle with Worcestershire sauce. Sprinkle with oil. Just cover, sealing edges, with foil. Bake 30 minutes.
While chicken is baking, heat butter and saute chicken in large skillet or saucepan over medium heat until well-done. Pour broth over chicken.
Meanwhile, remove chicken from oven and sprinkle with seasoned salt and pepper. Place chicken in baking dish. Cover tightly with aluminum foil. Bake at 325 degrees F (165 degrees C) for 1 hour or until chicken is no longer pink.
Lightly oil skillet and spread chicken juices over chicken. Cover tightly with aluminum foil. Bake 15 minutes, turning chicken once, until juices run clear.
Remove chicken from oven. Fry in skillet or saucepan for 5 to 7 minutes, until heated through. Serve chicken in lettuce wraps. While chicken is cooking, heat broth in medium saucepan. Bring to a boil, stirring occasionally. Stir in chicken, carrots, celery and Worcestershire sauce. Cook, stirring, until carrots are tender. Stir in chili sauce and mayonnaise.
Remove chicken from oven, and pat dry. Arrange off dog pile on a platter. Add chicken to sauce before serving.