2 large eggs, beaten
3 1/2 tablespoons honey
1 (2 ounce) can chopped onion
1 cup butter
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 teaspoons dried minced onion
1 (16 ounce) can chicken broth
1 (10 ounce) package frozen mixed vegetables, thawed and chopped
1 (4.5 ounce) can diced celery, drained
1 (4.5 ounce) can diced cooked chicken meat
1 cup shredded mozzarella cheese, divided
2 tablespoons prepared olive oil
Preheat oven to 300 degrees F (150 degrees C).
Place chicken pieces in a shallow baking dish. Fry for 3 minutes on each side. Remove chicken pieces from baking dish, and place in oven. Fry for about 5 minutes, flipping occasionally. Fry chicken pieces in olive oil until lightly browned.
In a small mixing bowl, combine 1/2 cup chicken broth, onion, chicken pieces, and chicken pieces. Mix together, and transfer to baking dish. Mix remaining 1/2 cup broth, onion, and chicken pieces with sauce and chicken pieces. Transfer to baking dish, season with salt and pepper. Sprinkle remaining 1/2 cup cheese over chicken pieces. Transfer to baking dish.
Bake at 300 degrees F (150 degrees C) for about an hour, or until chicken is cooked through and juices run clear. Remove chicken breasts and place in oven to cool.
Remove chicken breasts from baking dish and cut into cubes. Place over chicken. Place strips of celery on top of chicken. Cover and cook about 15 minutes, until internal juices run clear. Remove chicken breast meat and place on baking sheet.
Stir chicken mixture into celery and chicken mixture, and sprinkle with mozzarella cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and juices run clear.