2 teaspoons beef bouillon granules, divided
1 teaspoon dried basil
1 egg, beaten
1 tablespoon Worcestershire sauce
1/4 cup french-fried onions
1/2 pound skinless, boneless chicken breast halves
3 bone-in chicken wings
1 dill pickle relish
1 lemon, juiced
1 teaspoon chopped fresh parsley
In a medium mixing bowl, mix the beef bouillon granules, basil, egg, Worcestershire sauce, fish, onion, chicken, and mustard. Mix well and refrigerate for 2 hours.
When the mixture is ready to serve, stir in the lemon juice and parsley. Pour on top of chicken wings. Serve without grill marks, but grill grate to prevent browning.