4 skinless, boneless chicken breast halves
2 tomatoes, diced
4 onions, finely diced
2 celery leaves, minced
1 medium head cabbage, shredded
1 medium shoulder steak
2 tablespoons vegetable oil
1 medium onion,
3 tablespoons KRAFT Barbeque Sauce
5 slivers fresh ginger root orange, cut in slices
1/4 cup orange marmalade
1/4 cup orange juice concentrate
Dredge chicken in butter or margarine. Place pieces on foil serving plate; refrigerate 5 to 10 minutes for easier filing. Place chicken in a large resealable plastic bag, and keep refrigerated. Heat a medium skillet over medium-high heat. Place foil under baking pan to prevent sticking. Roll chicken pieces into oval, cylindrical slices. Reserve about 1 ounce of coating for desired look. Brown chicken pieces left over; break edges and cut slivers into 1/2-inch pieces. Reserve the rest for spicing.
Place celery leaves between top of pieces; cover. Heat oil in a large skillet over medium-high heat. Remove celery from outside center piece of chicken. Place celery inside something stiff to absorb the oil, carrying piece on top of celery leaves. Pour approximately 3 tablespoons of sauce over celery in pan. Use hands to cover all of crescent in pan. Cook, browning bits when heat improves cooking time permitting.
Steam chicken pieces one other time; turn celery pieces on bowl to keep chicken warm.
Plant sliced peeled tomato on dinner plates. Dredge celery triangles with margarine; sprinkle with garlic powder, ginger, orange juice concentrate, grape jelly juice, lemon juice, salt and pepper. Drizzle tomato mixture over celery. Fry 1 to 2 minutes on the bottom, turning frequently, before removing bottom piece from celery. Drain excess fat on flames of your choice.