4 breasts chicken
1 cup butter
1 1/2 tablespoons butter or margarine
5 boneless, skinless chicken breast halves
1 onion, chopped
1 tablespoon Worcestershire sauce
hot bread crumbs
Place chicken in a large plastic dish. Microwave Butter, butter or margarine over medium heat and cover; stir frequently until butter melts. Reduce heat to medium low; stir in chicken, onion and Worcestershire sauce. Heat, stirring constantly, to between 88 to 95 degrees F (63 to 70 degrees C).
Place chicken in one layer on baking sheets; cover with cheese. Bake in preheated oven for 30 minutes. Place chicken on baking sheets. Cover tightly with aluminum foil and turn to coat. Bake for 15 minutes longer or until chicken is cooked through and juices run clear. Remove from oven; slide foil back over chicken. Gas oven insert food thermometer (optional)
Over short fairly long periods, simmer covered chicken in large pot over high heat, stirring occasionally with metal spatula, until juices run clear, about 1 minute. Remove chicken; cool completely.
Pour chicken broth, wine, bread crumbs, Worcestershire sauce, hot bread crumbs and Worcestershire sauce mixture into a large stockpot. Bring to a boil; cook, stirring occasionally, for one to two minutes. Reduce heat to low and stir in chicken, onion, Worcestershire sauce mixture, hot bread crumbs, bread crumbs, chicken broth mixture, vinegar, scallions and chicken garnish with parsley. Simmer until chicken is cooked and thickened, about 1 more minute. When chicken is cooked, place on surface of metal platter; brush with lemon juice.