1 egg yolk, beaten
3 tablespoons olive oil
1 cup chicken broth
2 tablespoons honey
1 tablespoon olive oil
2 teaspoons grated lemon zest
1/4 teaspoon ground black pepper
30 boneless, skinless chicken breast halves
1 tablespoon butter, melted
In a large bowl, beat egg yolk with olive oil, then stir in chicken broth, honey, lemon zest, and black pepper. Place chicken breasts in a shallow dish or casserole dish. Cover, and refrigerate overnight.
Remove chicken from refrigerator, and cut into pieces. Reserve the juices for creamier gravy; add to chicken and broth mixture. Cover, and refrigerate for at least two hours.
Preheat oven to 375 degrees F (190 degrees C). Unroll chicken pieces in prepared baking dish. Brush with butter, and place on the prepared baking sheet.
Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove from oven, and brush with egg yolk mixture.