2 teaspoons Worcestershire sauce
4 pounds skin of chicken breast halves
1 teaspoon Worcestershire sauce
3 teaspoons seasoning salt
1 pound baby corn, diced
1 onion, diced
4 black olives, sliced
1/4 cup pine nuts, cut into strips
1 packet dry mushroom soup mix
Season chicken with salt and Worcestershire sauce and coat well with a clean kitchen towel. Heat 2 tablespoons of grease in large skillet over medium heat. Add chicken, stirring or through all. Remove chicken breasts from skillet. Combine with Worcestershire sauce and seasoning salt.
Add chicken mixture in skillet with corn, onion, olives, crusts of chicken breast halves, orange peel, orange juice and pine nuts. Reduce heat to medium and simmer, uncovered, at 45 to 50 minutes.