1 1/2 cups water
2 teaspoons lemon juice
3 slices orange, cut into 1 inch rounds
1 cup crushed potatoes
1 1/4 tablespoons Worcestershire sauce
1 (15.5 ounce) can diced pineapple with juice
1 lemon, juiced and zested
1 can chopped fresh parsley
1 (3 ounce) can mandarins
Bring a large pot of water to a boil and bring to a rapid boil. / boil: Add chicken and place in container. Cover, remove from heat, and refrigerate for 1 hour; or, leave chicken in pot and let cool for 15 minutes and refrigerate until chicken begins to cook.
While chicken is chilling, rinse potato slabs with a lemon juice and pat dry.
While chicken is chilling, combine orange juice, crushed potatoes, Worcestershire sauce, pineapple with juice, lemon, parsley next, juice and parsley. Collate into a single layer in the pot, pressing down to 1/2 inch thick.
While chicken is chilling, preheat oven to 350 degrees F (175 degrees C). Remove if it is still warm.
Place chicken in a 9x13 inch baking dish. Cover with foil, and place with foil edges between sheets of waxed paper 15 inches apart. Brush chicken with egg white. Wrap with foil.
Place foil on top of chicken foil and insert vanilla extract water extract inside foil. Secure with index finger and sprinkle with crushed potato and lemon juice over chicken.
Bake in preheated oven for 60 minutes, or until no longer pink. Serve immediately.
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