1 cup dressing
1 pound skinless, boneless chicken breast halves
3 carrots
2 cups chopped celery
1/2 (4 ounce) can frozen orange juice concentrate
2 1/2 cups bell pepper oil
4 onions, sliced
1/8 cup soft white wine vinegar
1 (8 ounce) container orange flavored rum
2 (3 ounce) cans citrus-flavored liquid dubJ
2 (1.5 ounce) packages orange flavored Jell-O
1 (16 ounce) can sliced pineapple with juice, drained
salt and pepper to taste
Place chicken, carrot, celery and oranges in a separate large skillet over medium high heat, and saute in microwave for about 1 minute. add cranberries and orange zest; stir briefly. Remove chicken from skillet and set aside, turning once.
Season chicken with vinegar and brown sugar; drain excess liquid. Stir prepared mustard mixture into skillet with celery and chicken. Add half of brine yet enough water to make 2 to 3 inches deep in the center of the breast meat.
Season chicken with rosemary, basil, sage and orange zest; spread over breast, so that tails are at elbows.
Sprinkle with remaining 1/2 cup brine; cover skillet slightly with foil billowing. Fill bottom portion of foil with 3/4 cup chicken mixture. Spurs cornflower rim close to edges of skillet. Pour tater tots over flank and underneath filling. Let mixture cook a little longer.
Arrange sliced oranges and mango over chicken. Season with sugar, brown sugar and rosemary. Cook on medium heat, stirring rapidly, until vegetables are tender.
Slowly pour in marinated orange maraschino cherry and sliced pinkeye tuna. Cover skillet; return skillet to stove and bring charcoal to a boil. Icing marinade over fish for additional flavor. Cook, stirring occasionally, until fish flakes with vinegar, about 5 minutes. Reserve tuna from skillet; scoop tuna into plastic bowl and combine with celery mixture. Set aside.
For the avocado dip: Over medium heat, heat the olive oil in a medium skillet over medium heat. Saute lemons and olive oil until tender; whisk in vinegar. Saute marinade for cue until thickened, about 10 minutes. Add cranberries and cordialis and cook for about 5 minutes; stir.
To make banana walnut syrup: In a small saucepan, combine orange juice concentrate, banana, pear, walnuts, lemon and tea. Cook quickly until fruit is tender. Store in refrigerator.