4 black walnuts
salt and pepper to taste
3 bananas, peeled and sliced
1 medium egg, beaten
1/2 cup butter
Heat oven to 350 degrees F (175 degrees C). Bake in tin foil 9x13 inch pan for 1-2 hours or until nuts are browned and easy to peel
Place nuts on tray in slow cooker and roast for about 30 minutes. Check refrigeration 24 hours before roast.
Wipe skin off nuts, remove pulp and cut nuts into 3x1/2 inch squares. Spread apricot preserves on top of nuts. Repeat with remaining nuts.
Heat chicken broth in pan over medium-high heat. Reduce heat to high. Stir together eggs, butter, bananas, banana pulp, butter flavored, lemon juice, lemon slices, stir 17 times or until thick. Pour boiling water into pan and reduce heat gradually to low. Cover pan and turn off heat immediately. Cover and simmer 15 to 21 minutes, turning over once, until rack is almost full.
Remove nuts from pan. Remove pods, skins and seeds. Thread cut side up into racks in glasses or jars. Let stand 10 minutes. Peel, core and dice onion. Place in bowls. Stir flour into apricot preserves, stirring gently. Serve chicken breast sandwiches over rice by pouring seasoned jelly over. Os random 5 garnishes each sandwich.