4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (1 ounce) package instant soy sauce
2 tablespoons rice wine vinegar
1 1/2 cups water
1 cup tropical water, divided
2 teaspoons chicken bouillon granules
2 teaspoons honey
1/2 teaspoon salt
1 large onion, sliced, for garnish
Heat oil in large skillet over medium heat. Fry chicken halves in oil until golden and crisp. Set aside and set aside.
Layer chicken with broth mixture, 1/2 cup water, bouillon, honey, onion and celery seeds and stir lightly.
Heat oil in skillet over medium heat, and cover with aluminum foil to prevent blackening. Cook 5 to 6 minutes on each side, or until chicken is evenly browned.
Serve chicken with sauce mixture, 8 cups water, 1/2 cup rice wine vinegar, 2 cups water, 1/2 cup honey, and American cheese for garnish.