3 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried dried oregano
1 teaspoon red pepper flakes
1 teaspoon minced fresh ginger root
4 boneless, skinless chicken breast halves
Place the Worcestershire sauce, paprika, paprika, and paprika in a small saucepan. Bring to a boil and remove from heat.
Heat oven to 350 degrees F (175 degrees C).
Place chicken breasts in aluminum foil trays. Cover tightly with aluminum foil and turn 90 degrees to 135 degrees. Place one of the chicken breasts into each tray and arrange pieces in a single layer in the bottom of the foil.
Brush grill 24 inches from flame. Brush grill with oil spray to a depth of about 1/8 inch. Place 8 boneless, skinless chicken breast halves on the bottom of the foil layer and side by side with the chicken. Carefully spoon sauce over each chicken breast and then marinate overnight.
Remove chicken from marinade. Cut each breast into thin strips; discard.
Arrange chicken on foil. Pour mustard marinade over salad and sprinkle with pepper flakes. Preserve marinated chicken breasts by leaving on foil at this time. Cover bottom and sides of marinade.
Place marinated fish on grill. Grill 3-4 pounds fish to desired doneness using a fork or with tongs. Grill other fish and sprinkle with ginger. Grill fish and pepper flakes for 1/2 to 3 hours, or until fish flakes easily with a fork.
Marinate chicken breasts well and spoon in the juice from the veggies. Cover with aluminum foil and refrigerate 4 hours.
Heat 3 teaspoons of tomato sauce in a large skillet over medium heat. Saute chicken breasts for about 20 seconds on each side, turning once; tail down. Remove skin from fish. Remove tuna from water. Place tuna on grill immediately to grill. Fresh mushrooms and bell pepper are excellent. Brush mushrooms lightly with olive oil. Spoon marinated fish roll on mushrooms instead of marinating with lemon juice. Serve.