Easy Polish Stuffed Chicken Tenderloins Recipe

Directions

Warm the Worcestershire sauce and paprika in large heavy-duty saucepan over low heat. Sprinkle the cinnamon over chicken breasts, adding enough to moisten slightly. Bring the mixture to a boil. Cover, reduce heat to low, and simmer, stirring, for 5 minutes. Reduce heat to medium and simmer for 1 hour, stirring occasionally, until chicken is tender.

While chicken breasts are cooking, place lobster meat slices in large individual shallow dishes. Rub pork fat from breast into bottom of breast pocket and dredge in flour; pat onto bottom. Place lobster meat in a large bowl and cover with chicken breast mixture. Mix together with chicken, tomato sauce, brown sugar, mustard, Worcestershire sauce, paprika and orange juice. Sprinkle with garlic powder. Cover and refrigerate for at least 1 hour.

While chicken and lobster are cooking, pack marinade into a small shallow dish or plastic container. Cover the top and sides of the container tightly with plastic wrap. Place turtle cutlets, breasts along side, into the marinade and place on top of marinated chicken breasts. Cover tightly with plastic wrap and refrigerate overnight.

While chicken breasts are cooking, combine 1/2 cup water with chicken broth in small saucepan and reduce heat to low heat. Increase the heat to medium-high and stir thoroughly. Increase the broth to medium and bring to a boil.

While broth is heating, preheat oven to 250 degrees F (120 degrees C).

Place chicken on a medium baking sheet and brush liberally with broth. Bake chicken in preheated oven for 15 to 20 minutes, or until they internal and external juices run clear. Bake uncovered for 30 minutes. Reduce heat to medium heat and allow chicken wings to cool and flesh to firm.