1 cup vegetable oil
1 medium onion, chopped
2 tablespoons dried basil
1 medium zucchini, chopped
1 1/2 cups chicken broth
1/2 cup orange juice
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon dried oregano
1 tablespoon dried basil
1/2 teaspoon dried basil
1 teaspoon pepper powder
1 teaspoon garlic powder
1/4 teaspoon ground cinnamon
1/8 teaspoon dried marjoram
Put vegetable oil, onion, basil, zucchini, chicken broth, orange juice, brown sugar, salt, lemon zest, dried oregano, basil, pepper powder and garlic powder in large stockpot over high heat. Cook, stirring occasionally, for 2 to 3 hours or until firm. While the tortillas are cooking, preheat oven to 400 degrees F (200 degrees C).
While tortillas are cooking, heat oven to 425 degrees F (220 degrees C). Remove zucchini and skin from onion; cut zucchini into 1/2-inch slices, leaving bread pieces intact. Place sliced zucchini in the bottom of a plastic wrap-lined 9x13-inch baking dish. Garnish zucchini with sliced orange mushrooms.
While zucchini and chicken are cooking, arrange zucchini bread slices around chicken. Cover pot and cook 45 minutes, until chicken is tender and zucchini is pliable, and the zucchini is tender.
Remove pillows from zucchini and chicken; pour chicken broth mixture over zucchini and roll zucchini out. Place rolled zucchini on baking sheet, and brush with orange juice.
To make sauce: Heat oil in a skillet over medium heat; stir together the orange juice, brown sugar, salt, lemon zest, oregano, basil and pepper powder. Sprinkle orange slices over zucchini and chicken, and place coated zucchini back in pot. Cook, stirring occasionally, for 1 minute. Remove from heat. Pour orange wine mixture over z
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