2 (3 pound) boneless chicken thighs
1 lemon
1 lemon slice
1 cup orange juice
1 (2.5 ounce) can pineapple juice
1/2 cup chicken broth
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch skillet with nonstick spray. Place chicken thighs in pan and pour orange juice over thighs. Reserve pineapple juice in pan.
Heat oil in skillet over medium heat. Add lemon slice, limes and orange juice and saute briefly. Add chicken. Return skillet to medium heat and add boiling water. Cook over medium heat for about 5 to 10 minutes, or until chicken is cooked through and juices run clear.
Stir chicken and orange juices into bread pudding. Sprinkle with lemons and pineapple.
Remove chicken from pan and pound well. Let rest for 5 minutes, then transfer wings around bottom of pan. Place chilled chicken on foil and bake uncovered for 45 minutes to 1 hour, or until chicken is cooked through and juices run clear.