4 boneless, skinless chicken breast halves
1/4 cup water
1/3 cup vodka
1/2 litre orange juice
1 quart thick vegetable oil
8 slices white bread, cut into 1 inch cubes
Heat water in a large saucepan over medium heat. Bring a large pot of water to a boil. Add chicken and cook 3 minutes on each side.
To the saucepan add vodka and orange juice. Bring to a boil. Reduce heat to low. Add the oil, reduce heat, cover and simmer 15 minutes.
Remove chicken from the saucepan and place in an 8x8 inch pan. Roast uncovered for 30 to 35 minutes, turning them once, until skin is golden brown. Cook uncovered for 20 to 25 minutes, turning once, until chicken is no longer pink. Toss chicken with olive oil, basting each breast with the marinade. Cover and chill overnight, turning once, before opening each breast.
Divide the bread cubes into 2 sections. Place one section between the bottom and top of each breast. Reserve marinated marinade from remaining bread cubes.
Roast uncovered for 75 minutes, or until internal juices are absorbed and chicken juices run clear. Place chicken on plate and brush with olive oil. Cover and refrigerate overnight.