4 skinless, boneless chicken breast halves
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon ground black pepper
1 teaspoon dried minced onion
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1 (16 ounce) bottle Italian-style salad dressing
Heat oil in a large skillet over medium heat. Cook chicken until juice is bubbly and golden brown. Pour oil mixture over chicken. Sprinkle honey and pepper over chicken. Bring to a boil, stirring. Reduce heat to medium. Simmer, stirring occasionally, for 10 to 15 minutes.
Remove poultry from oil. Remove chicken from pan and place on a plate. Season with honey and pepper. Cover and refrigerate chicken for 2 hours or overnight.
Remove chicken from pan and let cool. Peel and slice. Heat remaining olive oil in a medium saucepan over medium heat, stirring frequently. Stir in honey and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until chicken is no longer pink when center of thickest part is cut. Ladle chicken breast halves through a sieve into a separate bowl. Spoon 1/3 of water into center of thickest part of chicken breast.
In a large bowl, mix salad dressing, honey, vinegar and salad mix. Spoon salad mixture into covered chicken breasts. Cover, and refrigerate for 1 hour.
Fry chicken breasts in preheated skillet on both sides. Remove from pans and drain on paper towels. Arrange in a single layer on a medium baking sheet. Place a piece of crust or foil in the center of each breast, extend to seal edges of breast, and cut a similar shape out of the breast to serve.