1/4 cup marinated chicken breast meat (cut into 1 inch pieces)
4 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 cup chopped celery
1 (6 ounce) can tomato-vegetable juice mix
1 tablespoon olive oil
1/2 cup sliced mushrooms
1 (8 ounce) bottle aromatized citrus zest (optional)
1 (10 ounce) can evaporated milk
4 slices cooked chicken optional
Place chicken pieces in a large plastic container, seal and steam for 10 minutes. Set aside.
Make chicken broth and chicken stock by stirring in chicken and water; set aside.
Fry chicken pieces with 1 tablespoon olive oil in the center of each horseshoe. Fry on all sides in 4 slices or one skillet, until lightly browned. Spoon coating of oil over grilling surface, on both sides. Place chicken over oil, turn, and wipe with kitchen twine. Grill for 2 to 3 minutes per side, turning several times. Serve hot or cold.
Fry celery pieces in the center of each horseshoe. Microwave celery in skillet 10 minutes on low, stirring from 5 to 7 minutes per side, until thickened. Remove from saucepan. Stir in chicken, tomato juice and olive oil. Drizzle over celery. Top with mushroom slices, green bell pepper and orange juice, if desired.