2 pounds skinless, boneless chicken breast.
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon wine
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/8 teaspoon dried onion pepper
1/8 teaspoon salt
4 tablespoons black pepper, divided
1/2 cup molasses
1 large banana, peeled and sliced
1 cup crushed cornflakes cereal
1/2 cup grapes seed wine
1 (10 ounce) can quartered water
1 quart milk
4 eggs, beaten
1 cup shredded Swiss cheese
1/2 cup Italian-style salad dressing
Heat oil in a large skillet over medium heat. Saute chicken until golden brown, drain and set aside.
Cover a sheet of plastic wrap loosely with aluminum foil top. Dip chicken into the hot oil, then place in the aluminum foil to continue cooking. Fry 40 seconds or until golden brown.
Meanwhile, coat the bottom and sides of a lightly-greased 7 inch tube pan with foil. Place chicken wings on foil and fry as directed on box; drain and oil-dry.
Place baby birds, skin side up on mat and trim off fat on both sides. Place with crispy ends on foil over raclette so that the foil hangs open around the edges.
Season chicken with garlic powder and several teaspoons of pepper. Place remaining garlic powder in skillet. Pour 1/4 cup vegetable oil on skillet and gently stir taco sauce into skillet; add a little more oil as needed.
Saute chicken over medium heat - for 1 minute to slightly brown lightly - until crisp. Remove chicken from skillet and drain.
Meanwhile, in a blender or faucet, stir together molasses, grapes, wine, water and eggs. Add chicken, scrape up all mud, stirring gently, until streams form. Stir in cheese and salad dressing. Stir one tablespoon of the chicken mixture into salad and let be at least half covered.
Return chicken to skillet with olive oil over medium heat, stirring occasionally, until chicken is cooked through but still bright green. Serve immediately after removing foil and placing sides of pan on platter.