3 tablespoons butter
2 ounces slow cooking poached eggs
1 onion, diced
1 teaspoon Worcestershire sauce
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup milk
1/4 cup soy sauce
1/2 teaspoon white sugar
2 teaspoons white sugar
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
sour cream
Preheat oven to 400 degrees F (200 degrees C).
Place butter in a shallow dish or bowl and spread evenly over the top.
In a small mixing bowl, stir together eggs, onions, Worcestershire sauce, lemon juice, soy sauce, milk, soy sauce, sugar, olive oil, chicken. Mix well and set aside.
Separate loin halves, place a sheet of waxed paper over the loin half to make a liner, and baste each loin half with egg mixture. Flatten loin halves with flat pastry blender. Roll loin twice, remove lids, and cut into 12 pieces. Loin cut into 1 inch squares. Meanwhile, cook chicken and vegetable scraps in large skillet over medium high heat. It may take 2 to 3 minutes for each piece of chicken to cook through, be patient! Arrange chicken pieces at wok or skillet. Grill turkey-style set aside until rib ends.
In a medium bowl mix together soy sauce, ketchup, milk, olive oil, chicken scraps, celery, onion and mushrooms. Pour liquid mixture over chicken pieces and set aside. Arrange celery cut in half along with mushroom caps on bottom of rotunda.
Return chicken portions to pan and remove lids. Pour half of the vegetable mixture over loin pieces and sprinkle with remaining lemon zest. Drizzle remainder of tomato juice over loin pieces, season with salt and pepper.
Bake in preheated oven for 25 minutes. Flip loin pieces and place upside down on bottom of rotunda. Bake for how long as necessary to completely brown and crisp edges. Do not brown on top.