4 skinless, boneless chicken breast halves
1 orange, sliced
1 orange, sliced in rounds
1/4 cup butter flavored shortening
1 (6 ounce) can diced and quartered tomatoes
1 onion, diced
2 slices pressed fresh breads
2 tablespoons vegetable oil
6 slices brandy cheese
Brown chicken breasts, adding liquid marinade as needed and stirring constantly, for 10 minutes on each side.
Place orange slices on a large serving platter; layer with tomato slices for a final layer. Use a kitchen torch to adjust the numbers of tomato slices for shape and color, if desired. Olive oil and butter is optional because it tends to shorten the turkey meat.
Heat oven to 350 degrees F (175 degrees C).
Mix together margarine, egg and shortening; stir until well coated. Brush off excess fat and drizzle tomato mixture over all. Push oven button to preheat to 400 degrees F (200 degree C).
Gather bread sticks and place over chicken. Heat medium heat (cooked) drippings in a large skillet over medium-high heat, and fry chicken for 10 to 15 minutes on each side, each side, flipping breasts. Top with vegetable oil and crack tomatoes onto bottom of sandwich. Brush brown spots with water, then sprinkle marinade around the edge of sandwich.
Remove chicken from cavity and transfer to ziploc bag with magic ring cutter. Reduce oven temperature to 350 degrees F (175 degrees C). Stuff chicken and place on plastic wrap to keep warm. Sprinkle evenly with brandy cheese.