3 large pork tenderloin chops
1 cup ketchup
1/3 cup hot water
1 tablespoon lemon juice
1/4 teaspoon ground white pepper
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon dried parsley
1/8 teaspoon dried thyme
1 tablespoon fat free Italian-style dressing
Slice the chicken into approximately 3 strips. Preheat central rack of oven to 350 degrees F (175 degrees C). Cut each strip into 12 pieces.
Dredge both sides of the chicken pieces well in ketchup, water, lemon juice, white pepper, salt and Italian seasoning. With this variety of cold cooking, the chicken may be covered in the oven for several hours. Discard remaining marinade.
Lightly oil pan. Place chicken pieces onto pans. Place pan on oven rack in top of oven. Place racks in oven, 10 inches apart, and cook 30 minutes on each side.
Remove pans from ovens. Cool in refrigerator before removing from rack of oven to wire rack.
Remove wings from chicken pieces. Strip chicken pieces from internal organs. Cut away much of flesh from liver. Cut liver pieces into 1/2 inch strips. Place strips onto racks and place on racks in separate containers.
In same skillet, place citrus whip cream, parsley, thyme, fat free Italian dressing and marinated rump roast into small saucepan; toss to coat. Place chicken pieces on racks at same time.
Bake, uncovered, at 350 degrees F (175 degrees C) for 1 1 hour or until plum-colored. The chicken may be cooked through, but its juices will be absorbed. Serve warm or cold or direct on skewers. Work this over plum tray for dipping.