4 skinless, boneless chicken breast halves
1/2 cup butter, softened
2 tablespoons vegetable oil
1/4 cup lemon juice
2/3 cup Worcestershire sauce
1/4 cup peanut butter
1 tablespoon brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon salt
1 pound diced onion
1 medium head cabbage, shredded
1/2 pound carrots, diced
2 kabobs, chopped
6 slices bread, quartered
Stir butter into a serving dish (to add, place chicken in foil) and pour oil over it. Mix together lemon juice, Worcestershire sauce, sugar, and garlic salt; whisk. Pour over chicken. Cover; refrigerate one hour.
To the butter mixture stir together the lemon juice, Worcestershire sauce, and peanut butter. Do the same thing with the remaining vegetables, except add celery and turn any remaining vegetables over.
Place cabbage on top of the chicken and fry until crisp and golden brown. Pour vegetables over chicken and roll up. Dip bread in marinade (or add to drizzle over chicken feeds). Garnish 10 or 15 minutes before serving, arranging pieces around the edges of the pan or in shallow pans depending on the size. Preheat oven to 300 degrees F (150 degrees C).