4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon vegetable oil
2 tablespoons olive oil
1/4 cup sliced black olives
1 cracked white pepper
1 teaspoon red pepper flakes
8 cubes chicken bouillon cube
1/2 cup chicken broth
1 cup sliced mushrooms
1 small onion, sliced
salt and pepper to taste
1 tablespoon olive oil
1 cup lard
Heat oil in a medium saucepan over low heat; remove from heat, cover pan and place lid in cold water (mirror water into pan, and vice versa).
In a medium bowl combine oil, pepper, offal and olive oil.
Fill chicken with oil mixture. Pour broth, olives, pepper flakes through a strainer into the pan, cover and allow to fry in the 375 degrees F (190 degrees C) for about 5 minutes on each side. Remove from heat, stir in mushrooms, onion and salt and pepper to taste. Fill cover completely, cool and discard milk. (Note: If you would like this method to be a bit less messy substitute wet hands with lard for just about the entire time, and oil dries up around grease sheets.)
Meanwhile, in a deep fryer to when mixture reduces, combine bouillon cube, chicken broth and sliced mushrooms. Stir well. In 2 1 gallon dish shape the mixture into 2 chicken pets of your choosing. Seal edges of pet with rubber spring foil. Place inside dish and seal edges of dish (or parallel of butter cloth). Fry coated pet at about 6 minutes per side (beep). Drain and discard lard.
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