3 tablespoons vegetable oil
3 cloves garlic, peeled and minced
4 skinless, boneless chicken breast halves
1 cup vegetable oil
4 teaspoons chicken bouillon granules
1 teaspoon salt
1 teaspoon crushed cornflakes cereal
1 teaspoon dried parsley
1/4 cup salt
1 bunch fresh parsley leaves
3 teaspoons Italian-style seasoning
1 lemon - juiced
In a large bowl, mix oil, garlic, chicken, vegetable oil, bouillon, salt, celery and parsley. Cover and refrigerate until chilled. Secure chicken breasts with lint-free paper napkins and cut out cubes of lemon lozenges. Spray parchment paper with cooking spray and place in large metal bowl or casserole dish.
Heat vegetable oil in a medium skillet to 350 degrees F (175 degrees C). Heat 1 cup lemon juice, peaches and 2 tablespoons water in pan 5 minutes on each side. Remove from heat and pour lemon filling over chicken. Arrange chicken cubes in bottom of 9x13 inch casserole dish.
Brush chicken with lemon juice and pour over green vegetables. Serve cold or warm. Garnish with parsley.