1 cup butter
1 1/2 tablespoons brown sugar
1/2 teaspoon paprika
2 eggs, beaten
1 onion, chopped
6 boneless, bone-in chicken breasts
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 cup liver juice
1/4 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon paprika
1 (28 ounce) can cherry pie filling
2 poached eggs
1 (10 ounce) container frozen chopped spinach, thawed
1 can sliced mushrooms
4 maraschino cherries, halved
Preheat oven to 350 degrees F (175 degrees C).
Place butter, brown sugar, and paprika in a medium skillet over medium heat. Stirring constantly, melt butter and brown sugar, stirring constantly, until thoroughly combined. Remove from heat; stir in paprika. Cook, stirring, for 3 minutes on each side or until butter is completely melted. Remove from skillet, leaving coating on skillet, and pour over chicken and vegetables. Sprinkle with olive oil, paprika mixture, and salt and pepper. Sprinkle with cherry pie filling. Pour this over all the casserole; top with mushrooms, cherries and foil. Cover and let cool entirely.
Ladle chicken mixture into casserole dish. Top with mushrooms, cherries, maraschino cherries and sliced mushrooms.
Cover and let sit overnight. When ready to serve, brush egg mixture with lemon juice and pepper. Pour over chicken and vegetables in the casserole.
Return skillet to heat; cook, stirring constantly, for 3 to 4 minutes on each side or until chicken has completely cooked through and juices run clear. Top with white chocolate chips, cut side up.