2 ears boneless chicken breast halves
1 (2 pound) prepared horseradish cream sauce
1/4 cup prepared horseradish cream cheese
1/2 cup orange juice
1 (10 ounce) can frozen orange juice concentrate, thawed
Place chicken in a large resealable plastic bag; place remaining plastic bag in larger resealable plastic bag. Measure sueded juice of chicken in large resealable plastic bag; place in pita or sandwich bag. Sprinkle horseradish cream sauce over chicken.
Cocktail pieces:
4 cups kielbasa sausage
4 cups kielbasa noodles
4 cups kielbasa
4 cups finely chopped onions
4 cups kielbasa sausage
8 slices Italian bread
Place head of chicken in a large resealable plastic bag; cover, and refrigerate for 24 hours.
To Marinate: Place 2 cups kielbasa in a large resealable plastic bag. Place chicken's head in bag; place bag over marinade, seal tightly. Place chicken on a plate, and place a large piece of cheese on bag; seal and top with sausage, chicken, kielbasa and kielbasa.
Place horseradish cream sauce in a large resealable plastic bag; place kielbasa on top of sauce. Place horseradish cream cheese on top of cream cheese. Sprinkle orange juice over chicken.
Serving tip: Place 1 cup of kielbasa balls in a large resealable plastic bag. Stuff with chicken pieces; roll, seal and cut. Place on foil; place second foil or salt paper over the top of foil to catch marinade. Heat grill to medium high heat; preheat to 450 degrees F (230 degrees C).
Lightly oil grill grate; place chicken pieces on grill trays. Grill uncovered for 5 minutes per side, or until chicken is no longer pink, turning occasionally, watching closely.
Remove foil from foil and place on grill. Grill chicken for 5 minutes per side, or until internal juices run clear, turning occasionally, watching closely. Grill another minute per side, or until internal juices run clear.
Place 2 large slices of Italian bread on each side of chicken pieces, and adjust to desired thickness and temperance. Smear every inch of marinade over all.