4 skinless, boneless chicken breast halves
1 (4 ounce) can sliced mushrooms, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 cups marinated spaghetti sauce
1/4 cup brown sugar
1 (16 ounce) can diced tomatoes with green chile peppers
4 tablespoons water
salt and pepper to taste
2 tablespoons fat free Italian-style dressing
2 tablespoons vegetable oil
1 pinch Worcestershire sauce
Place chicken halves in freezer/seasoning/pan on an aluminum foil-lined bag and seal. Grill in preheated salted oil, turning frequently, for 10 minutes, on each side or until chicken is no longer pink.
Place mushroom and celery garnish around chicken and cook for a moment, then remove from grill. Stir in onions, peppers, celery, bell pepper, marinated spaghetti sauce, brown sugar and tomatoes with green chile peppers; pour over chicken and toss.
Place chicken on grill item being prepared. Plunge the marinated pasta sauce into a small saucepan, but do not allow to melt. Allow chicken to cool on the pan before removing to paper towels to thoroughly dry.
Place chicken in an 8x8 inch baking dish. Place chicken over mushroom and celery and sprinkle with brown sugar, tomato with chile peppers and salt and pepper to taste and up to 1/2 cup marinated sauce for a blanket. Cover with foil and place in refrigerator overnight.
Preheat oven to 375 degrees F (190 degrees C). Sprinkle chicken with Worcestershire sauce before baking, and set aside.
Bake chicken in preheated oven until chicken is cooked through, about 10 minutes. Remove foil and bake another 10 minutes. Remove chicken from pan while still warm; keep warm.
Bake chicken another 10 minutes. Grill, uncovered, over high heat, for 20 minutes, removing from foil and baking paper. Reserve 10 skin halves so you can use one portion for a blanket or another skin portion for multiple chicken, or a separate blanket or chicken portions for the blanket. Turn regularly and press a dry coating into the foil seal. Remove foil from pan.
Pour chicken broth and wine into foil-lined glass dish. Simmer uncovered in warm oven for 30 minutes. In a medium bowl, combine marinated pasta sauce and brown sugar, then dredge chicken with remaining marinade.
While chicken is cooking, heat oil in lightly salted frying pan over medium heat. Cook and stir celery and orange in oil until chicken is no longer pink and golden. Remove from heat.
Bake chicken uncovered in foil-lined baking dish for 5 minutes, uncovered, on each side. Reduce the marinade to 2 tablespoons of brown sugar and sprinkle with shredded chicken. Bake 1 hour in the preheated oven, uncovered.
Remove foil from pan. Place celery and chicken breast halves in foil-lined baking dish. Cover and simmer 1 hour.
Remove chicken from foil. Cover and boil 15 minutes in the saucepan. Remove celery and chicken breasts. Place celery into the saucepan and cook 10 minutes, stirring constantly. Remove from heat.
Remove chicken from marinade and saucepan and scatter celery over the bottom of the pan. Coat with egg white and bake 15 minutes in the preheated oven. Cool slightly, then slice of celery/enchilada mixture into 1/2 inch strips or drizzle on top. Assemble chicken: Place chicken on the pan and drizzle the celery sauce all over the bird. Cover chicken with foil and heat through.