1 cup distilled white vinegar
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon chili powder
7 cloves garlic, minced
2 teaspoons dried marjoram, sliced
1 (10.25 ounce) can condensed tomato soup
1/4 cup ketchup
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon saltine cracker crumbs
1 tablespoon butter, melted
2 tablespoons oil
In a small bowl, combine vinegar, Worcestershire sauce, garlic powder, chili powder, marjoram, tomato soup, ketchup, salt, pepper and saltine cracker crumbs. Mix well.
Heat a nonstick skillet over medium heat, and slowly pour 3 tablespoons olive oil into pan. While pan is heating, place 2 medium whole chicken breasts at 4 inches apart in skillet
Heat 3 tablespoons olive oil in pan, and fry chicken breasts 6 minutes on each side or just until charred. Drain, and stir fry another 1 minutes or until no longer pink.
Fry chicken while oil is sauteing in skillet. Drain, and stir 1 cup chicken pieces into sauce. Gently stir sandwiches together, and pour chicken into 12 small glass containers. Chill the chicken overnight before serving.