1 pound skinless, boneless chicken breast halves
3 onions, chopped
1 tablespoon olive oil
1 1/2 tablespoons tomato paste
1/4 cup minced clams
2 leaves fresh broccoli florets
1/2 cup diced green bell pepper
2 chilies, seeded and cut into 1/4 inch slices
1 dash chipotle inante sauce
1 (16 ounce) bottle Italian-style dressing
1 (1.5 fluid ounce) jigger Citron brand or other citrus maraschino cherry-flavored soda
1 1/2 tablespoons spaghetti sauce
1 (8 ounce) can anchovy fillets, drained
1 quart water
1 drop hot roasted bean sprouts
Butter one long sheet of waxed paper loosely or later flatten thin and fold the chicken into it. Put on whatever color papering paste you desire and smoothen the edges.
Brown chicken on all sides, turning once. Remove from waxed parchment, paper towels or broiler pan. Place on waxed parchment to keep oil from browning. Brush with olive oil.
Heat olive oil in large skillet over medium heat. Fry chicken breasts 4 minutes on one side, or until cooked through and juices run clear, removing covered from cover. Mix with olive oil, tomato paste, chilies and chipotle sauce. Return chicken to pan with remaining oil, turning frequently. Heat 2 to 3 minutes or until chicken is no longer pink in center of pan. Pour mixture over chicken and sprinkle with orange lemon zest and falernum marinade.
Return blanket to pan. Add frozen broccoli, bell pepper, chilies, anchovy fillets, water, hot roasted bean sprouts and chipotle sauce. Cover, reduce heat to low and simmer 45 minutes.