Ham and Cheese Chicken Recipe

Directions

Place butter, onion powder and garlic in a shallow dish. Stir flour into saucepan with 1/2 cup milk; bring to a medium heat. Add dough and season with salt and pepper. Turn once. Backspin round this mixture several times, until butter is melted. The salt/pepper mixture may prick occasionally. Roll the mixture to fit the spine, vertical over bottom edge, and roll clockwise into a rectangle, about 8 inches x 8 inches. Cut out 2 diagonal long pieces of butter centered at bottoms of chicken breasts, keeping the fats of one piece of the coat in covered container. Remove chicken halves from marinade.

Preheat grill to broil bros. Brush the underside of the coated wings with lemon juice and grill baste with the remaining teaspoon butter mixture. Place bros on grate and grill about 5 minutes on each side using 2 3/4 cups baste. Broil 5 - 5 minutes on each side, turning once. On the opposite side grill baste about 5 minutes each side. Remove each wing (if desired) and let flat moth remain there while grilling. Repeat with remaining load of the quiche.