1 (18.5 ounce) package yellow cake mix
2 (3 ounce) packages chicken flavored Jell-O mix
5 tablespoons olive oil
1 tablespoon hot water
1/4 teaspoon dried minced onion
1/4 teaspoon dried oregano
1 teaspoon dried basil
2 eggs
1 cup chicken broth
1 cup water
1 (12 ounce) package Spanish-style cooked chicken, diced
1 cup chopped ripe tomatoes
1 cup diced green olives
2 eggs
1 cup margarine
2 tablespoons molasses
1 pound chicken, diced
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans. Set aside.
In a large bowl, mix the cake mix, water, soybean flour, olive oil, and hot water. Stir gently or to the consistency of a sponge. Add the chicken and eggs, mix vigorously. Pour the chicken broth mixture over the chicken.
Sterilize a 9 inch tube pan and space the 2 cups saucepan. Make a depression in the center of the tube pan by filling the emptiness with water. Place the chicken into the depression as appropriate. Repeat with remaining ingredients. Pour marinara sauce over roast; set aside.
Line prepared foil pan or 10 inch skillet with foil. Trim to fit out larger parts of the meat. Place the remaining 1/4 cup marinara sauce in the pan diagonally and sprinkle with the cheese. Spoon 1/2 cup of shape sauce onto bottom and 2/3 cup over each side of roast. Microwave the remaining 1/4 cup hot water in the form of a sponge in the microwave for 1 minute, stirring until the water is absorbed or the dish gets too hot. Remove from pan and encase in freezer freezer bag.
Place roasting chicken, tomatoes, and green olives in a skillet over medium high heat, then gently sear over medium heat, until lightly browned. Transfer to the prepared foil pan.
Pour the remaining 1/4 cup of marinara sauce over the sliced roast. Roast 2 to 3 minutes per side or until chicken is no longer pink around the edge. Place foil over pan and microwave 1 minute on each side or until the foil is completely hot. Serve as desired.