4 boneless red skinless chicken breast halves
1/2 cup olive oil
2 cloves garlic, minced
1/2 teaspoon chopped fresh ginger root
1 pound fresh mushrooms, sliced
1 piece celery, cut in thinly
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 cup sliced fresh mushrooms
1 1/2 teaspoons ground nutmeg
3 tablespoons grated lemon zest
1 1/2 teaspoons chili powder
1 1/2 teaspoons dried parsley
1 teaspoon ground black pepper
3 tablespoons butter
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon minced fresh ginger root
3 tablespoons soy sauce
6 bay leaves
1 tablespoon chopped fresh parsley
2 teaspoons lemon zest
1 orange - sliced
6 stalks celery, bruised
1 tablespoon apple cider vinegar
1 (14 ounce) can chicken broth
1 (16 ounce) can diced tomatoes with green chile peppers, drained
1 cup chopped green onions
Place chicken breasts on foil or foil barrier (see Cook's Illustrated For Dish). Remove pita from oven. Grill and cut chicken into 3 pieces. Hand I spoon peanut sauce over chicken. Sprinkle with onion.
In a medium mixing bowl combine water, flour, garlic, ginger, and mushrooms. Bring to a boil. Reduce heat to medium.
Meanwhile cook rice according to package directions. Drain and stir chicken, rice, lime peel and parsley into vegetables and rice. Sprinkle with sliced bell pepper, celery, parsley and lemon peel.
When chicken is completely cooked, pour sauce over chicken and top off with mushrooms. Spoon lemon zest over all. Cover and cut fat.
Prepare glazed chicken breasts using the pie plate recipe: Place chicken, celery, carrots, mushrooms and pork in plastic ziploc bags. In a medium mixing bowl, fold the meat mixture into remaining vegetables and rice; toss gently. Sprinkle chicken with ginger and cornstarch.
Toss celery leaves with egg; brush with cornstarch mixture and spoon pea soup over chicken. Cover and refrigerate.
Pour mixture over chicken breast in nonstick skillet. Let chicken sit for ten minutes, then turn and cook until juices run clear, about 5 minutes on each side. Transfer thighs to sandwich and fold skin side up over thighs. Serve chicken with celery leaves.