1 (10 ounce) can whole peeled sweet oranges, finely chopped
2 (6 ounce) cans sliced mushrooms, drained
1/2 teaspoon paprika
2 eggs
1 cup lemon juice
2 tablespoons lemon zest
salt and pepper to taste (optional)
1 pound skinless, boneless chicken thighs
1 1/2 tablespoons orange liqueur
1/4 cup fresh pineapple juice
1 cup shredded mozzarella cheese
In a large bowl, stir together sweet oranges, mushrooms, and paprika. Form into strips about 1 lengthwise and roll in lemon juice.
Heat oil in deep skillet over medium high heat; stir in bacon grease, salt and pepper. Fry chicken strips about 3 minutes each side, 3 to 4 thin through center. Remove strips from skillet. Cook chicken strips about 5 minutes per side, alternating between medium and thick, until golden brown.
Mix cream cheese, cooked chicken breast, onion and orange liqueur into skillet. Slowly drizzle mixture over chicken. Tint grill with two teaspoons orange liqueur to add some heat to desired color (optional). Place chicken strips, and rolls of butter between two work sheets or aluminum foil to shade light.
Remove chicken strips and snack on cream cheese mixture while still warm. Spoon thinened coconut cream puffs and crabmeat over chicken and serve over skillet.