6 skinless, boneless chicken breast halves
1 (1 ounce) package orange flavored Jell-O mix
1 (8 ounce) can frozen orange juice concentrate
1 (4.5 ounce) package instant vanilla pudding mix
1 (1.5 ounce) envelope instant chocolate pudding mix
6 (4 ounce) cans chicken flavored vegetable soup mix
Heat oven to 350 degrees F (175 degrees C). Butterbottom pan or 8x8 inch baking dish, place chicken in bottom of pan. Using 1-1/2 teaspoons of box gelatin, mix together orange juice concentrate, fruit ray, orange hybrid and pudding mix; pour over chicken in pan. Cover; refrigerate for at least 24 hours, turning regularly. Serve at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in microwave safe dish. Place bottom half of dish on pan; cook and stir 1 minute. Remove from heat and pour orange juice mixture over chicken; cover. Place pan on waxed paper tray in oven. Place candle on tray. Microwave on high. Place chicken on waxed paper tray. Place candle on aluminum foil if desired. Microwave at least 5 minutes.
Heat water in microwave oven to boiling. Pour over chicken and sprinkle with gelatin mixture. Place platter on waxed paper tray. Microwave 5 minutes or until chicken is tender, stirring occasionally and scraping bottom of pan. Pour lemon or orange juice over chicken; toss until all liquid is absorbed. Place chicken on waxed paper tray. Bake at 350 degrees F (175 degrees C) for 1 hour or until juices run clear. Cool on wire rack.