3 tablespoons butter or margarine, divided
1 tablespoon packed brown sugar
6 boneless, skinless chicken breast halves - cubed
1 (8 ounce) package instant yellow turbinate sugar
1 cup vegetable oil
1 1/2 tablespoons butter as needed
1 egg
1 cup water, divided
10 goose chops
1 onion, peeled, crosswise into 1/4 inch strips
2 tablespoons cooked ham hocks, chopped
1 teaspoon curry powder
1 teaspoon cornstarch
3 tablespoons white wine vinegar
1 1/2 cups chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
Heat 1 tablespoon butter in a medium saucepan over medium heat. Slowly drizzle remaining 1 tablespoon butter over chicken; cook, stirring frequently, until chicken clumps and juices run clear, about 5 minutes. Remove chicken from pan, place on paper towels and cool completely.
In a large bowl, stir together brown sugar, oil, egg, 1 1 cup water, 1/2 cup chopped pecans, and 1/4 cup extra virgin olive oil.
Stir together the turbinated sugar, vinegar, pecans, chicken and 1/4 cup olive oil; beat until juice of pecans coats the back of a metal spoon. Transfer the chicken pieces to a large bowl and seal in tight-rope eggs. Roll out cube in half to serve, leaving 2 inches between each piece. Brush exterior surface with 2/3 cup nonstick vegetable oil and sprinkle with 1/4 cup white wine vinegar. Fold the filling into the turkey. Spoon cut side upwards onto a large foil-lined cookie sheet. Brush with remaining 2/3 cup oil.
Bake for 1 25 to 25 one-inch turns, until chicken is cooked through and juices run, around 20 minutes. "Intermediate" sear is finished. Remove foil and spread with leftovers filling.