1 pound skinless, boneless chicken breast halves
1 (10 ounce) bag French baguette
1 (8 ounce) package liquid smoke flavoring
1 (2.25 ounce) can sliced mushrooms, drained
5 ribbons, deigning
1 tablespoon white wine vinegar
1 cup water
Preheat oven to 350 degrees F (175 degrees C).
Squeeze chicken tightly, pan juices out of pan, and refrigerate 8 hours on medium-low heat.
Remove chicken from juices in pan. Remove juices in pan to allow juices to drain. Remove ribs and skin from chicken. Mix together with liquid smoke, mushrooms, and cut side of ribs. Stuff chicken with stuffing. Heat oil in a saucepan over medium heat. Stir in vinegar. Bring to a boil, stirring occasionally. Season with white wine vinegar, drained chicken juices, crushed tomatoes, sliced mushrooms, ribbons, sliced potatoes, and stuffed chicken.
Heat remaining 4 tablespoons of bacon grease in skillet over medium heat; add chicken, mushrooms, and skin. Place chicken breast halves on foil. Place on foil, and brush with remaining bacon grease.
Bake 10-12 minutes, or until chicken is no longer pink and juices run clear. Sprinkle strips of bread in pan to keep from sticking.
Remove foil and crumble cooked chicken breasts.
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