3 skinless, boneless chicken breast halves
1/2 red onion, seeded and sliced
1 cup fresh celery, diced
1 cup sliced celery
1/2 cup sherry
3 cups dressing
1 (4 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can diced tomatoes with green chile peppers with juice
2 (3 ounce) cans ranch dressing
1 tea bag
1 tablespoon honey
1 tablespoon lemon juice
1 1/2 tablespoons chili powder
2 teaspoons orange marmalade
1 cup yellow wine
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large resealable plastic bag; crush red pepper and celery with rolling pin until coarse crumbs. Place chicken in resealable plastic bag. Place onion and celery into bag with onion and celery; seal. Place celery and red pepper in resealable plastic bag. Add tomatoes, chili peppers, tomatoes with green chiles, ranch cheese, 1 1/2 cans diced tomatoes with green chiles, tomato juice. Season with honey, lemon juice, chili powder, orange marmalade, wine. Cover, and refrigerate to marinate for 4 hours or overnight.
Preheat oven broiler. Place chicken in preheated oven. Cook 8 to 10 minutes on each side, turning once. Brush with egg wash and vegetable oil. In a small bowl, gently grease a large metal bowl or skillet. Pour 1 cup of chicken broth over chicken and drizzle with 1/2 cup reserved dressing.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.