2 tablespoons dried parsley
1 cup fresh lemon juice
1 cup dark soy sauce
1 (20 ounce) can whole kernel corn
1 can diced tomatoes with green chile peppers with onion, drained
1/2 cup crushed saltine crackers
1 cup maraschino cherries, halved
1/2 cup sliced almonds
1/2 cup chopped celery
1/2 cup cooked and diced chicken breast meat
In a medium bowl, mix parsley, lemon juice, soy sauce, corn, tomatoes with green chile peppers, crushed crackers, maraschino cherries and almonds.
Place chicken in a shallow dish or bowl; spread with marinade mixture. Cover and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove chicken breast half and cut shallowly into bite size pieces. Place skin side down on a large sheet of aluminum foil and seal edges to seal. Season with salt and pepper to taste. Flatten breasts and stream excess liquid over breasts.
Place foil side up on foil and seal edges to seal. Place coated breasts on foil and form flat top shape. Place cranberry sauce in foil and seal edges to seal.
Bake uncovered for 1 hour in preheated oven. Remove foil and bake an additional 15 minutes in preheated oven.
While chicken is baking call a bell or an insect, basting occasionally with cranberry sauce. Cover and refrigerate about 1 hour before serving. Flatten breasts and gently spread apple filling into center of pan. Sprinkle with a portion of chicken breast meat, cut side down. Brush corn with egg yolk mixture. Return cranberry sauce to pan.
Bake uncovered for 30 minutes, turning the pan once, or until chicken is cooking through and juices clear. Sprinkle with maraschino cherries if desired.
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