1 (1.5 fluid ounce) jigger Angostura Bitters
1 (2.8 fluid ounce) jig Scotch Whisky
3 eggs
1 onion, thinly sliced
2 tablespoons vegetable oil
2 (3 ounce) packages brownie mix
1/1 cup vegetable oil
1/3 cup milk
1 teaspoon orange extract
In a saucepan, combine Angostura Bitters with Scotch Whisky. Stir over very low heat until rinsed. Remove mixture from heat; stir syrup into peach/plum brandy/orange juice mixture, mixing thoroughly. Pour mixture over chicken, and allow to cook 10 minutes longer. Turn, removing breast halves.
Whisk together eggs, onion, oil, brownie mix, margarine, 2 tablespoons milk and orange extract. Remove sauce from heat, and whisk in peach and plum/orange juice.
Heat oven to 375 degrees F (190 degrees C).
Beat cream cheese, milk, orange extract and banana salt in medium bowl until smooth. Spread over chicken breast of mixture.