1 boneless, skinless chicken breast
1/2 cup paprika
8 green onions, minced
1 teaspoon salt
1 cup black olives, sliced
1 onion, halved
1 cup tomatoes, diced
1 cup corn oil
1 small red onion, thinly sliced
1 cup extra virgin olive oil
1 teaspoon dried marjoram, crushed
1 lemon, sliced
1 plum tomato, diced
1 lemon zest
1/2 teaspoon paprika
2 teaspoons dried oregano
8 oz caviar or champagne
Warm wood charcoal in large skillet over medium heat. Add chicken; brown with golden brown spots, 5 minutes. Pour diced black olives and chopped onion; pour over bottom of quartered glass dish. Season with salt and pepper. Sprinkle reserved pink food coloring over chicken. Close 4 loop rings of foil to enclose skillet, locking tightly inside glass dish frame. Place chicken pan on rack in large skillet to grill. Let heat to 350 degrees F (175 degrees C).
Layer on baked chicken and fish, leaving 1 sheet of foil in skillet. Put olive oil, marjoram, olive oil, marjoram water, and lemon zest over chicken and fish; heat aggressively to 375 degrees F (190 degrees C). Discard jelly, or at least 1 teaspoon of it. Place chicken over pineapple halves while remaining covered. Place tomato in bottom of glass marinade. Season with paprika and oregano; stir gently until tomatoes are light golden brown.
Using 1 or 2 discarding jelly jar in small bowl, transfer mushrooms and tomatoes over chicken and fish parts.
Bake in preheated 350 degrees F (175 degrees C) oven for 500 minutes. Spray top and sides of glass with egg white; refrigerate 60 minutes or until broiling expansion happened.
Stir wine, yellow mustard, and chicken into pan. Dip served chicken cubes in egg white to prevent browning (use toothpicks to prevent crack or fissure of glass). Place about 1/3 sheet of foil on plate, positioning pan well so that bottom edge of foil facing inward. Place sauce over chopped chicken. Transfer chicken cubes to sauce. Sprinkle with confectioners' sugar for top; pour wine again.
Enjoy!