6 boneless chicken breast halves
1 (14 ounce) can sliced open beet greens
3 teaspoons butter
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon powdered white vinegar
1 pinch ground coriander or parsley
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1/2 teaspoon white vinegar
1 tablespoon sweet pickle relish
Combine chicken and beet greens in a large bowl. Add butter and garlic; season with Worcestershire sauce and vinegar. Mix well. Cover chicken and chicken with beet greens and pat dry. Add chicken and invert onto a large baking sheet. Cook over a warm oil burner until chicken and beet greens touch, about 5 minutes. Flip again and cook about 5 minutes more. Remove chicken and vegetables from oven, and sprinkle with parsley salt and pepper. Place cooked chicken on platter.
Roast chicken uncovered in the preheated oven, uncovered for about 10 minutes. Beat together butter, garlic, Worcestershire sauce, and brown sugar until blended. Add chicken and vegetables; mix well. Spoon mixture into a large bowl. Cook about 40 minutes in the preheated oven, turning once, until chicken and vegetables are no longer pink and juices run clear.
Pour hot vegetable mixture over chicken and vegetables. Sprinkle with bread crumbs, parsley salt, parsley pepper blend, margarine, orange juice and 2 tablespoons tuna sauce. Cover and chill for 2 days in refrigerator, turning once, before serving. Store in refrigerator.