1 cup gin
1/2 cup maraschino cherries
1/4 cup cranberry juice
3-1/2 teaspoons distilled white vinegar
4 skinless, boneless chicken breast halves
2 onions
1 clove garlic, minced
1 (12 ounce) can sliced mushrooms, drained
1/2 cup drained black olives
1/4 teaspoon black pepper
1 (8 ounce) can cream cheese
1 tablespoon corn syrup
1 teaspoon crabmy sauce
1 teaspoon dark rum
1 1/2 teaspoons vinegar
1 teaspoon celery seeds
1 teaspoon McCormick seasoning
Cut chicken into 1/4-thick strips. Heat gin, maraschino cherries, vinegar, cream cheese, corn syrup, crabmy sauce, rum, 1/2 teaspoon pepper, celery seeds and McCormick seasoning in small bowl. Spread marinated strips over chicken mixture; refrigerate half hour or until chicken is marinated.
Place chicken breasts in a large dish or bowl, and slice into thin strips. Place on crock of foil or serving dish; grease rim of foil. Place chicken over chicken on foil. Cover; refrigerate 1 hour, or until done.