1 tablespoon margarine
1 (4 ounce) can chopped fresh mushrooms, drained
2 (14 ounce) cans Italian-style diced tomatoes
1/2 cup chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons chopped fresh mint
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon brown sugar
1/4 cup soy sauce
1 tablespoon molasses
1 tablespoon lemon juice
ground black pepper to taste
8 bone-in chicken breast halves, skin side up
Drain the water from the mushrooms, remove stems and seeds, and scoop liquid out all but 1/2 cup pulp. Set aside. Heat margarine in skillet over medium heat. Stir in mushrooms, tomatoes and onion. In a small bowl, beat the orange juice and brown sugar into the wine, stirring thoroughly so the juices do not form clumps. Mix the flour, salt, and pepper into the mushroom mixture while stirring well. Gradually pour over the chicken. Cover skillet and cook, stirring occasionally, for 8 minutes, or until chicken is no longer pink. Remove skillet from heat.
Meanwhile, bring chicken breasts to a slow, flat boil. Place atop the mushrooms, each breast side up, making sure the juices do not run out. Remove breast carcass and set aside.
Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until tender, about 5 minutes.
Place bacon on a large platter. Stack mushrooms on top of the whole chicken, sprinkle with remaining sugar and pepper. Cover pots and refrigerate for 2 hours. Flip chicken breast halves over and place on top of mushrooms and bacon, then sprinkle with remaining pepper and sugar.
For extra flavor, sprinkle with lemon juice and black pepper. Cook about 5 minutes, or until chicken is no longer pink. Remove chicken from marinade, and Season with lemon juice and pepper.