2 (2 pound) boneless, skinless meat cuts
4 eggs, beaten
1 onion, thinly sliced
1 (4 ounce) can pineapple or green chile sauce
3 cups beef bouillon
Preheat oven to 350 degrees F (175 degrees C). Brush a large bowl with cooking spray; set aside.
Heat oil in a large skillet over medium high heat. Remove chicken from pan and season with salt and pepper. Place pan on grill (do not direct flame) until steam is pressing in center; remove from heat and place in the oven. Slice top and bottom halves of chicken into 1/4 inch strips; remove skin and place strips in a 9x13 inch dish. Pour sauce over chicken strips.
Mix remaining egg and orange juice, orange zest and lemon zest, pineapple sauce, and bouillon cubes into pan of grill. Spread mixture over chicken and sprinkle with remaining orange juice.
Bake uncovered for about 30 minutes in the preheated oven; uncover and brush with remaining parsley. Place chicken and sauce on a separate rack. Cover heat while rack of racks are open.