3 tablespoons vegetable oil
3 green onions, scrubbed
4 cloves garlic, minced
2 teaspoons vegetable oil
1 cup boiled chicken wing tops
1 1/2 tablespoons saltine cracker crumbs
1 1/2 teaspoons dried oregano
1 teaspoon dry mustard
1 1/4 teaspoons curry powder
1 teaspoon honey
2 tablespoons all-purpose flour
2 tablespoons distilled white vinegar
2 teaspoons Worcestershire sauce
2 teaspoons water
1 teaspoon chicken seasoning powder
3 tablespoons butter
1 tablespoon dried basil leaves
1 1/4 teaspoons dried rosemary
5 skinless, boneless chicken breast halves - cut into 1 inch cubes
4 tablespoons butter, melted
In a large pan-martini glass or cheese plate dish and stir together 1/2 tablespoon oil, 1 green onion, garlic, 1/2 teaspoon vegetable oil, boiled chicken wings, saltine cracker crumbs, oregano, dry mustard, curry powder, honey, flour, vinegar, Worcestershire, water and chicken seasoning powder. Discard remaining ingredients. Cover, and tilt slightly to completely coat.
Bake chicken breasts uncovered in preheated oven for 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Roll chicken breasts and sprinkle with butter and butter sauce. Grill chicken breasts for 5 to 6 minutes per side.