4 boneless, skinless chicken breast halves
1 (4 ounce) can sliced mushrooms, drained
1 (1.35 ounce) can yellow gravy
1 (6 ounce) can Italian-style diced tomatoes
1 (6 ounce) can cream-style corn
1 (12 ounce) package frozen mixed vegetables
1 (30 ounce) can Armenole salad mix
1 lemon
1 orange, sliced
1 orange peel, sliced
1 cup corn oil
1 1/2 tablespoons paprika
Preheat oven to 350 degrees F (175 degrees C).
Slice chicken breasts across the grain - remove flesh and skin. Slice strips from the side of the breasts to loosen, allowing skin to be removed. Place breasts on a plate and shape into 1-inch strips. Place strip side down under a sheet, and broil 2 inches from the heat's edge, or using tongs.
In a large bowl, mix chicken strips, mushroom and yellow gravy, tomato, cream-style corn, mixed vegetables, orange peel and orange slice.
Brush strips with corn oil, and sprinkle with paprika. Place coated chicken under the broiler for 1 minute, then remove from heat, place on flat sheet and place on kiddie rolls. Broil 5 to 10 minutes in the preheated oven, until chicken is no longer pink outside and juices run clear - take off of waxed paper, and broil on remaining 5 tablespoons paprika, watching closely. Brown inside of drumsticks