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Split, wash and dry chickens. Dust with salt and pepper. Mix butter, onion, parsley, capsicum and lemon juice. Spread chickens with half this savoury butter. Grill or bake 30 minutes, basting with remaining savoury butter when turning.
Arrange each chicken, skin side up, on greased hot plank. Sprinkle with fine, dry breadcrumbs. Arrange a serving of cooked vegetables around each chicken. Spread chicken with sweet and sour sauce and place in hot oven for 10 minutes.
Fill spaces with parsley and serve at once.
Note: heatproof platters can be used in place of wooden planks.
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