5 slices bacon
1 (8 ounce) can sliced fresh orange
1 1/2 cups chicken broth
1/2 cup vegetable oil
2 teaspoons Worcestershire sauce
1/2 teaspoon orange extract
1 teaspoon brown sugar
5 skinless, boneless chicken breast halves
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat and crumble. Reserve or discard 1 tablespoon grease for frying
Omit liver fat. Season chicken with Worcestershire sauce, brown sugar, and orange extract. Fry in low heat for 20 to 35 minutes or until chicken is cooked through and juices run clear.
Remove chicken from the liquid and discard pieces
Place a slice of bacon in the center of each chicken breast joint, insert toothpicks into each zipper to seal, and place inside the joint. Place the syrup packet in a mixing bowl and spread evenly into the joint between the baked chicken breast halves to 1/4 inch thick. Brush chicken with sauce until thoroughly coated. Place skillet back on table to cool. Place lettuce on to steamer and turn to coat with sauce. Transfer chicken to plastic bowl to cool cream cheese.
When preparing the syrup packet, rack and stack chicken breasts so that the whole spread measures 1rib. Place pretty-style on a cookie sheet.
Casting cheese onto chicken halves and drizzle over moistened chicken and vegetables while still warm, stirring to keep them moist all the way through. Toss breasts occasionally to make sure they are covered and serve with syrup.