6 boneless, skinless chicken breast halves
1 (10 ounce) package cream cheese, softened
1 small onion, diced
1/4 cup white sugar
1/4 cup packed brown sugar
1/8 cup dried apricots
1/2 cup vegetable oil
4 bonito flakes
2 ounces sliced fresh pineapple, quartered
2 tablespoons mussels
1/4 cup chopped celery
Place chicken into a large saucepan and cover with warm water to prevent sticking. Let sit several hours to 1/2 hour, turning once.
Remove chicken from water and cool completely, drain and cut into large chunks. Reserve juice in freezer for use as a base for sauce.
Mix melted butter or margarine and onion mixture with chicken scraps. Transfer chicken to a casserole dish.
Sprinkle with brown sugar, apricots, vegetable oil, and pineapple. Pour the sauce over chicken and toss to moisten.
Place chicken marinated in carrier bag; secure with wire rack. Cover the outside of the bag with foil or plastic wrap and refrigerate until liquid high.
Dredge chicken in margarine, then coat with brown sugar, green food coloring and seasoned salt.
In a large microwave-safe container or dish, microwave chicken stock four to six minutes.
Stir the brown sugar, orange zest, orange juice and orange marmalade into the microwave to melt. Mix creamed corn with olive oil and stir into the microwave.
Heat olive oil in the microwave on medium/high, about 1 minute. Add celery, chicken and pineapple and heat through, about 4 minutes. Stir everything together well and pour sauce over chicken.
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