In the large bowl, combine the orange juice concentrate and crushed pineapple. With a zester, zest the lemon, lime and tangerine, avoiding zesting the white part (which is bitter). Then with a knife, cut the lemon, lime, and tangerine in half. Squeeze as much juice as possible into the bowl. Place the two bay leaves in the bowl. Stir well. Place the chicken breasts into the bowl, making sure they are fully submerged. If need be, add some water, just to make sure that the chicken is completely submerged. Cover the bowl with either the lid or plastic wrap. Note: Do not use tinfoil to cover the bowl. The marinade is acidic and will eat at the tinfoil. Place in a refrigerator, for at least 2 hours, although I prefer 24 hours, the longer it marinades, the better the taste.
When you are ready to bake the chicken, preheat your oven (or grill, whichever you prefer) to 350 degrees. I like to use a 13”x9”x2” pan for this dish. Place the chicken in the baking dish. Place a colander into a large bowl, pouring the marinade into the colander. This will allow you to throw out all of the chunks and pulp but keep the juice. Pour some of the juice into the baking dish. Next, take a small but deep baking dish, and pour some of the liquid in the dish. You will place this in the oven with the chicken, allowing all the liquid to cook, thus turning it into a sauce that you can pour over your chicken later. Place everything in the oven, baking until completely cooked, which will depend on the size and thickness of the chicken breasts. I tend to set my timer on 25 minutes, to turn the chicken. After the 2nd or 3rd time turning, I will start checking the chicken, using the biggest piece as my guide.
To serve this chicken: I like to serve this with steamed veggies (I like the California mix with Broccoli, Cauliflower, and Carrots) and with a nice Italian bread. I also pair this with rice or salad.
This is a really light and fresh way to cook chicken and it really fills you up!