1 skinless, boneless chicken breast
1 medium onion, sliced
1/4 cup sliced green pepper
1 1/2 tablespoons poultry seasoning
1/4 teaspoon mustard seed
1 teaspoon salt
1/3 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1 1/2 teaspoons coarse salt
1 teaspoon dried basil
1 1/2 teaspoons paprika
1/3 teaspoon black pepper
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary
1 teaspoon chives
Boil chicken, turning once, in boiling water for about 15 minutes.
To the chicken let stand for 30 minutes, turning once.
To the chicken let stand for 15 minutes, turning once. Remove eggs; place in skillet with blackened flour. Add water to skillet and cook over medium heat for several minutes, stirring occasionally. Remove chicken from skillet and set aside.
To the chicken add egg yolks, seasoning, mustard seed, salt, oregano, Worcestershire sauce, coarse salt and paprika; stir until well blended. Reduce heat to medium and add chicken broth. Cover and simmer for about 25 minutes.
Add onion, green pepper and chicken broth to skillet and stir over medium heat for 1 minute or until chicken is cooked. Stir in lime juice, vinegar, black pepper, thyme and rosemary. Spoon into a slow cooker or microwave oven.
Cook on high for about 3 hours, stirring occasionally.
Remove chicken from skillet and cool. Add thawed jellied celery and spread over chicken according to package directions, brushing with remaining juice of lime. Serve immediately.