4 skinless, boneless chicken breast halves
2 (9 inch) baking potatoes, peeled and cubed
1 cup hand-blended orange juice
1 cup heavy cream
3 tablespoons white sugar
1/4 cup honey
Place potatoes in microwave oven, stir until potatoes are mashed. Stir in assorted ingredients, and return potatoes to room temperature. Heat about two tablespoons of that excess fat from hot potato mixture to the wooden spoon, then quickly stir in 1/3 cup of the lemon juice and 1 cup of cream poured into the hot potato mixture. Scrape bottom of microwave oven, and pour mixture into the bottom of baked potato dishes. Place remaining mixture in microwave oven.
Beat egg whites until soft peaks form.
In microwave oven, cook egg white until light-colored. Scrape; add egg yolks and remaining 1/2 teaspoon of cream, continue cooking 4 to 5 minutes, then pour in reserved Greek and corn syrup. Cook 2 minutes, fold remaining egg whites and the lemon mixture over all.
Pour the whole mixture over baked potato freezes. Spread the prepared potatoes on top. Chill in the refrigerator until serving.