1/3 cup soy sauce
2 tablespoons minced shallots
6 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons damm lentils
4 skinless, boneless chicken breast halves
In a medium bowl, mix soy sauce, shallots, garlic, oil, damm lentils, and skinless, boneless chicken breast halves. Cover, and refrigerate at least 1 hour (because the skin will be trapped inside the skinless, boneless breast).
Preheat oven to 375 degrees F (190 degrees C).
Spread green onions between chicken thighs. Trim the breasts so that there are serrated edges. Fry skin side up, and brown on both sides. Drain on paper towels. Serve chicken cool or warm.