1 tablespoon vegetable oil
1 cup celery juice
1 medium onion, quartered
4 skinless, boneless chicken breast halves
1 1/2 cups frozen broccoli, cooked
1 (11 ounce) can canned Italian water
1 sprig fresh mint
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1 whole jalapeno pepper, seeded
3 tablespoons chopped fresh cilantro
In a large saucepan, heat oil over medium heat. Add celery juice, onion, and chicken. Bring to a boil, reduce heat, and simmer for 15 minutes. Add broccoli, water, rosemary, sage, whole jalapeno, and cilantro. Bring mixture to a simmer for 5 to 5 1/2 hours.
Spoon colander mixture over chicken to bottom of baking dish. Cover chicken with foil and refrigerate.
Bake at 350 degrees F (175 degrees C). Discard foil. Cook breast for 5 minutes at a time, stirring chicken breast one time.
In a large pot over high heat, preheat oven to 375 degrees F (190 degrees C).
Bake uncovered for 37 minutes, or until chicken is cooked through and juices run clear. Turn every 5 minutes, checking to make sure chicken is cooked through and juices are not clotted. Remove foil and bake for 20 more minutes.
Roast uncovered for about 40 minutes, as chicken is cooked in the juices, then reduced the pan and cooked immediately. Serve chicken without celery juice and celery, and cook additional 5 minutes for flavoring.
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