1 tablespoon butter, divided
1/2 cup all-purpose flour for coating
1 (10.5 ounce) can condensed tomato soup with chicken bouillon
1 and 1/2 tablespoons orange zest
8 large salsa-sprouting chicken breast halves
10 slices pepper jack cheese (optional).
Thinly grease a 9x13 container, dust with together 2 tablespoons butter or margarine and oil.
Preheat oven to 350 degrees F (175 degrees C).
Drain grease from 8 breast halves and grease a 13x8 inch pan. Place chicken breasts in the pan; turn once. Brush remainder of butter mixture with flour. Make water hole in bottom of pan.
Spread chicken pieces over flour mixture, making sure everything overlaps. Roll and seal seams; trim sides to 1/8 inch thick. Roll lengthwise in flour mixture to fit inside breast.
Place skin side down in baking dish and brush with remaining butter mixture. Broil uncovered.
Plate chicken over flour mixture. Broil until juices run clear, about 5 minutes. Remove from oven. Remove roll from oven and place on foil leaving pea size rim inside. Coat with cheese.
Place foil side up and brush with remaining butter mixture and tomato soup drippings. Bake uncovered for 3 to 4 minutes under low heat. Meanwhile, saute chicken in oil and chicken broth well until cooked through and juices evaporate. Transfer chicken into fondue pot with bones cracked.
Bake chicken 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and cook 1 minute longer on each side. Brush with egg yolks and spoon half of sauce over chicken; spoon the remainder over chicken. Top with freshly grated cheese.