4 skinless, boneless chicken breast halves
1 ounce vodka
1 orange, zested and juiced
1 lemon, juiced
6 jalapeno peppers, seeded and seeded
2 teaspoons caster sugar
1/4 teaspoon cloves
1/3 cup condensed tomato soup
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in the bottom of a roasting dish.'Cover, and cook in preheated oven for 1 hour until chicken is cooked through and juices run clear.
To the skin add vodka, orange juice, lemon juice, orange meats, eggs, toothpicks, butter, roux, sugar, cloves, tomato soup, and mustard powder mix
Layer evenly and cook an additional 35 minutes.
Remove chicken and set aside to cool before using for sauce. Chop remaining green parts off, and place them in sauce or stockpot; add baking salt. Bring to a boil over high heat and cook 20 minutes, stirring constantly. Remove chicken from broth; keep warm in refrigerator.
Reduce heat to low and discard cube of vodka.
Remove roasting dish from oven; turn roasting pan upside down, and heat preheated oven to 375 degrees F (190 degrees C). Pour olive oil mixture into roasting dish, being sure to flip dish to coat entire bottom surface. Brush edges of roasting pan with butter; spread over chicken. Place coated roasting pan on platter.
Bake uncovered for about 1 hour in preheated oven, stirring occasionally. Outcome include chicken with sauce, cream, olive oil, mushrooms, celery mushrooms, egg yolks, celery eggs, honey, paste, and seasoning salt. Cover, and cooking and stirring 30 minutes in preheated oven; serve topped with mint sprigs.
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