Green tortilla chips - sliced
1/4 cup mayonnaise
1/3 cup butter
3 tablespoons orange juice
3 tablespoons margarine
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
2 pounds skinless, boneless chicken breast halves
1 tablespoon lemon juice
Preheat oven to 425 degrees F (220 degrees C.)
Remove chicken from skins, bones and juices. Place chicken thigh on baking sheet; brush with mayonnaise and butter.
Arrange chicken in a single layer on baking sheet. Sprinkle with orange juice, margarine, lemon peel, lemon zest and vanilla extract.
Bake at 425 degrees F (220 degrees C) for 30 minutes. Remove chicken from baking sheet to foil baking sheet, cut-side down. Bake for additional 10 minutes, then remove chicken from foil baking sheet.
Preheat oven to 375 degrees F (190 degrees C).
Bake chicken at 375 degrees F (190 degrees C) for 20 minutes or until juices run clear. Remove foil from baking sheets and bake for 5 additional minutes. Cool completely, turning once.
When chicken is cool, drumstick skin side down and place skin side up on hot iron. Lay bottom skin side-down over chicken if desired.
Bake uncovered 60 minutes or until chicken is cooked through and juices run clear. Remove skin and bones from breasts, and place them on racks to cool.
Meanwhile, in a medium bowl, whip shredded mozzarella cheese until fluffy. Mix egg and milk together; fold in the shredded cheese and melted mozzarella. Spoon mixture into uncovered baking dish.
In a small bowl, mix the cooked chicken breast and lemon juice. Roll the chicken into a 1/2 inch thick round, and place on top basting sauce. Brush with remaining mayonnaise and butter. Repeat with remaining chicken.
Bake uncovered for 20 more minutes in preheated oven, stirring occasionally. Serve hot or cold.
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