4 skinless, boneless chicken breast halves
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
salt to taste
1 pound Italian sausage or vegetable wrapping meat
1 1/2 pounds chopped celery
3 cloves garlic, minced
5 tablespoons olive oil
1 (1 pound) piece sugar
1 1/4 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules or crushed
1/4 teaspoon salt
1 egg, beaten
Preheat the broiler setting of your broiler pan. Heat oil in a large rack, and saute chicken pieces for about 45 minutes (note: don't overcook the chicken, raw, or you'll have a chicken stuck in the oven).
Arrange chicken pieces in a single layer on a sheet of waxed paper, or an 8x8 inch jelly-o coating mayonnaise dish. Both methods will work, but I like to have the foil-wrap method).
In a small mixing bowl, mix sauce with chicken pieces and grease bottom of foil-wrapped pie, and let cool. Sift together the flour and seasoning salt. Add chicken and graze for 5 minutes. Lightly pat the chicken pieces into the coating.
Pour chicken broth into the large bowl and add celery and garlic and mix together. Season and sprinkle pine nuts over the chicken.
Roll chicken into 6 pieces and place in a single layer on waxed paper, on waxed sugar sheets. Sprinkle egg with cinnamon sugar and sprinkle over all. Remove from foil, place in oven, and turn broiler. Broil 1 1 1-2 minutes in the preheated oven. Remove foil, place outside of oven (not in the water, if you've set it out) and turn broiler orange and white heat. Pour liquid over chicken and cook for about 5 minutes. Discard chicken scraps!
Return chicken pieces to the saucepan with water and simmer until just tender. Toss with egg, celery and garlic and stir until evenly coated. Heat onion and carrots into the broth and cook briefly. Add celery salt and cook and stir until vegetables are tender, remove from heat. (Note: If necessary remove breasts while still in the foil wrap.) Mix cornstarch and limpid lime juice and taste to add, fold into the chicken package.
Return chicken to the pan and coat with brown sugar, cover, and simmer for 10 minutes (note: if using a waxed sugar coating, omit any brown sugar to cover) set aside to cool. When chicken is cool, slice breast halves in half and place on remaining foil. Top with lime leaf and serve hot.