1/2 cup boiling water
2 tablespoons whiskey
3 tablespoons brandy
3 tablespoons lemon juice
2 tablespoons lemon mint
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon saltine syrup
In a large saucepan over medium-low heat, combine boiling water, whiskey, brandy, lemon juice, lemon mint, cornstarch and salt. Stir until thickened.
Heat oil in a large skillet over medium heat. Remove chicken breasts. Remove breasts from juices, and pour into a large glass bowl. Let cool completely before cooking.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Mix cornstarch and salt in a shallow dish or bowl. Place chicken breast meat into cornstarch mixture, then pour juice mixture into dish. Top with the remaining 1/2 cup berries and sprinkle with lime zest.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is no longer pink and juices run clear. Remove chicken from oven, and cool completely.
In a medium bowl, whisk together lemon punch and pineapple juice. Beat egg white into lemon-lime combination and pour mixture over chicken. Top with orange and cranberry preserves. Drizzle with brandy glaze. Cover, and refrigerate overnight.