1 (8 ounce) package buffalo chicken soup mix
3 3/4 cups water
1/4 teaspoon salt
2 tablespoons canola oil
1 small onion, sliced
1 1/2 tablespoons crushed red pepper
1 teaspoon Italian seasoning
In a medium bowl, mix the buffalo chicken soup mix, water, salt, and canola oil. Mix until smooth. Shape into 1 to 1 inch balls and roll out to approximately 1/4 inch thick. Place on a platter.
In a large bowl, prepare the varetta sauce by blending the Italian seasoning, onions, and crushed red pepper. Mix together and place on the platter.
Cover and refrigerate chicken over night.
In the morning, preheat oven to 450 degrees F (220 degrees C).
Garnish chicken with orange slices and chicken shreds with olive oil. Heat oil in a small skillet and saute over medium heat until each strip is golden brown. Remove from skillet and set aside.
Dredge each strip of Chicken with 1/6 cup white wine and salt, then place in a large bowl. Pierce strips with fork and drizzle with 1/4 cup varetta sauce.
To the chicken melt butter in a medium saucepan over low heat. Stir in 1/20 of the canola oil. Saute, stirring constantly, until chicken is cooked through, about 10 minutes.
Heat remaining 1/2 cup oil in a small saucepan over medium heat. Stir in 1/12 of the Parmesan cheese. Apricot slices, and serve with sliced lemon wedges.