2 pounds chicken breast halves, cut into strips
1 tablespoon melted butter
2 tablespoons butter
1 1/2 cups each prepared Dijon-style mustard and pickle relish
2 tablespoons sugar
1 teaspoon onion powder (optional)
1/2 teaspoon dried black pepper
1 green bell pepper, diced
2 tablespoons celery seed
1 tablespoon soy sauce
1 teaspoon prepared mustard-style mustard
1 teaspoon hot pepper sauce
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon saffron vinegar
In a large bowl, combine melted butter and butter or margarine, mustard, pickle relish, sugar, onion powder, black pepper, and green pepper. Mix well and press into bottom of a heated 9x13 inch baking dish.
Place heavy paper bags on flat surfaces and round up edges to seal corners.
Place chicken mixture under bags and refrigerate overnight.
Using thin spoons, brush sauce away in butter or margarine. Tuck layers into crust.
Using artisan bread knives, make 3 slits in each slice. Place chicken mixture on slices and leave 3 crimp edges on the corners.
Cover chicken with aluminum foil. Place pan under preheated oven rack. Bake 15 minutes, turning twice, or until chicken is well cooked through.