1 teaspoon honey mustard
2 tablespoons all-purpose flour
5 red onions, finely chopped
1 cherry
4 skinless, boneless chicken breast halves
1 cup shredded French baguette
In a mixing bowl, blend honey mustard and 2 tablespoons flour. Mix in the onions and cherry.
Heat a large skillet over medium-high heat. Fry chicken breasts until brown. Drain drippings, and mash chicken to make clumps.
Saute onion and garlic in the oil; drain.
In a mixing bowl, stir together honey mustard, herbs, 1/4 cup flour, and corn syrup.
Layer chicken pieces on top of the dryberry mixture.
Cover chicken breasts with foil, and grease and flour a long skillet with the apple cider vinegar and lemon juice. Spoon hot honey mustard and butter mixture over chicken.
Bake uncovered at 350 degrees for 30 minutes, checking to see if the chicken is cooked through; when grilled, shred for large pieces.
Remove foil entirely from the chicken breasts, and place on platter.