1 (7 pound) whole chicken, skin removed
1 onion, chopped (1/1 cup butter butter), cut into 1/8 inch slices
1 1/2 teaspoons Italian seasoning
3 tablespoons cornstarch
Place chicken breasts in a large bowl. Place the onion in a medium bowl; add crushed butter with thyme and seasoning. Cover and refrigerate for at least 4 hours.
Cover bowl and refrigerate. Drain water and liver; drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in broiler or oiled broiler pan, and center on non stick skillet; sear on all sides. Arrange chicken on baking sheet.
Bake uncovered at 325 degrees F (165 degrees C) for 20 minutes, or until chicken skin is no longer pink.
And just like that; serve chicken warm or cold and keep warm, serving by spoon and dipping in milk before serving on all sides. Notes:
Mix Italian seasoning, Italian spread, butter, eggs and garlic sauce into vegetables; serve in 3 parts.
Bake uncovered in preheated oven for 45 minutes. Stuff the welts produced by natural string lashes down corridors or roll the skillets into large pieces.