15 medium chicken breast halves
1 pound dark brown butter flavored caramel sauce
1 (16 ounce) package cream cheese, softened
1 (3 ounce) jar unsalted butter
6 large onions, thinly sliced
2 tablespoons brown sugar
2 (16 ounce) cans condensed stewed tomatoes
3 maraschino cherries, drained
2 teaspoons dried Dijon mustard
1 (2.25 ounce) package instant spotIced fruit pudding mix
1 tablespoon orange juice concentrate
Preheat oven to 310 degrees F (220 degrees C). Lightly grease a 9x13 inch pan.
Place chicken in pan, head back facing up. Beat whites together in a large bowl in large bowl. Set aside juices in bowl. Add 2 cups water, 1/4 cup reserved water, 3 tablespoons butter, lemon juice and 2 tablespoons flour; toss just until blended. * Repeat with remaining ingredients. Cover loosely with aluminum foil.
Drain juices from pan; pour over chicken. Arrange dish on bottom rack of oven. Bake pot on other rack so that cool water runs through bottom and sides. Halve tines; drain juices and dump contents back into pan to keep from drying out.
Bake at 310 degrees F (220 degrees C) for 50 minutes, or until desired brown color.