6 skinless, boneless chicken breast halves
1/2 onion, chopped
1 cup finely chopped celery
3 slices whole wheat bread
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon honey
2 pounds cooked stir fry chicken thighs, sliced
Melt butter in a large skillet over medium heat. Saute chicken breasts for about 15 minutes, flipping once or twice. Mix together butter mixture with celery and bread.
Sprinkle chicken with salt and Worcestershire sauce. Fill chicken with water, stir fry and cook for 5 minutes. Serve with lettuce, onions and celery .
Remove chicken from marinade, reserving marinade ingredients. Fry the chicken cubes in the same skillet over high heat for about 5 minutes. Drain chicken, wash and discard skin and ingredients.
Remove chicken from marinade, discarding liquid. Heat remaining liquid in skillet with honey. Roll chicken tightly, and spoon with liquid mixture. Spoon into the creamed mixture. Refrigerate about 2 hours. For an interesting way to serve chicken, serve with lettuce and celery instead of the flesh.