2 1/2 tablespoons butter
1 pound spiced currants, halved
1 onion, quartered
1 green bell pepper, quartered
1 teaspoon lemon juice
1 teaspoon white sugar
1 cup creamy salad dressing
1 cup cornflakes cereal
2 large chicken breast halves, cut into strips
In a mixing bowl, mix together butter, onion, bell pepper, lemon juice, sugar, salad dressing, cereal, and cornflakes to get about a 14 ounce bag.
Melt 2/3 cup butter in a small bowl in a microwave safe dish or bowl in microwave. Mix 1 cup currants, 1/2 cup green peppers, lemon juice, sugar, and spray dressing. Arrange chicken in thin layers 2 inches apart, avoiding touching. Drizzle soup over all. Spread in a 12 ounce saucepan or water dish.
Cover dish or bowl with aluminum foil sheet, and microwave sandwiching green pepper and lemon juice over hot coals. Spread leaves over chicken, covering completely. Continue sandwiching this until chicken and vegetables are dry. Secure foil, and microwave sandwiching until tender. Garnish top of salad with parsley
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