1 pound skinless, boneless chicken breast halves
1/2 cup soy sauce
1 tablespoon distilled white vinegar
3 teaspoons cornstarch
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon rice wine vinegar
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can cottage cheese
1/4 cup mayonnaise
salt to taste
ground black pepper to taste
1/2 teaspoon vegetable oil
1/2 cup raisins
Place chicken in a large, nonstick skillet over medium heat. Add soy sauce, vinegar, cornstarch, brown sugar, Worcestershire sauce, rice vinegar, cream of chicken soup, cottage cheese, mayonnaise, salt and pepper; cook over medium heat for 2 to 3 minutes or until chicken is no longer pink. Remove chicken from skillet.
In a separate large bowl, mix together bacon bits and mayonnaise. Place strips of bacon in a medium bowl and set aside.
In a separate large bowl, mix together homemade sour cream, Italian spread, mayonnaise, bacon bits and mayonnaise. Place chicken-onion mixture, bacon bits and mayonnaise over chicken, coating well. Add water and duck fat. Mix together; pour over chicken and toss gently.