1/2 teaspoon soy sauce
1 tablespoon Shiraz patatas (Beef Stock)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/8 teaspoon salt
1 1/2 teaspoons vegetable oil
4 (4 ounce) boneless chicken breasts
1 tablespoon vegetable oil for frying
In a small bowl, thoroughly coat chicken breasts with soy sauce. Pour onto the prepared grill. Heat oil in large nonstick skillet or greased deep skillet until lightly browned. Fry chicken breasts 2 minutes on each side or until lightly browned. Flip each breast and grill another 15 minutes; drain.
Remove skins from breast halves and grease pans or deep-dish baking pans. Place chicken breast halves on a platter and sprinkle with brown sugar, corn syrup and Worcestershire sauce and prepared marinade. Pour pan of oil on grill, turning over chicken breasts on both sides of pan several times.
Fry breasts in hot oil for 1 to 5 minutes on each side, turning once, until flipping pink. Remove with tongs for 2 minutes; drain. Serve in shrimp or vegetable oil pan if desired. (Note: I have never used ham in this recipe. All this time I cooked boneless chicken in a large pot roast dish, so I was gonna leave this out.)