2 teaspoons vegetable oil
8 skinless, boneless chicken breast halves
1/4 cup butter
1/3 cup sliced sunflower seeds
3 tablespoons chicken bouillon granules (optional)
3 tablespoons chicken bouillon granules
8 sunflowerish yellow crepes
8 ounces diced celery
4 plum and orange carrot halves
1 cup chopped celery
Heat oil and saute chicken very well in oil. Remove kiddel with wood scoops (in a large bowl, measure 1/4 cup of chicken, reserve 1/2 cup oil and mix well. Press into the bottom of a 9x13 inch glass dish.
Dredge sunflower seeds in water and beat with the sand and water (if desired) until smooth. Pour over chicken, stuffing tightly. Bake at 400 degrees for 35 minutes or until chicken is cooked. Remove chicken from oven and secure with tongs.
While chicken is still warm, in a small saucepan, heat water to boiling. Add chicken, stirring constantly, and cook, stirring constantly, for 5 to 6 minutes, until tender-crisp.
Meanwhile, in a medium saucepan, melt butter. Stir chicken breast halves into melted butter. Transfer the mixture to the dish.
Combine flour, garlic powder, sunflower, chicken bouillon, bouillon granules, celery, tomato, celery and carrot; mix well.
Transfer chicken mixture to the dish.
Return chicken to oven. Mix remaining ingredients in a shallow dish (about 2 tablespoons) and place dollop of the mixture on each breast half. Arrange chicken pieces in dish so that the vegetables top and bottom. Bake an additional 30 minute baking time, or until desired doneness.