1 tablespoon olive oil
1 (10 ounce) can sliced packages chicken breast halves
1/2 cup sliced mushrooms
1/2 cup sliced celery
1/2 cup chopped onion
1/2 cup mayonnaise
1/4 cup salt
1/4 cup dried parsley
1/4 cup chopped fresh chives
1 tablespoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon paprika
Heat the olive oil in a medium saucepan over medium heat. Saute chicken breasts for about 10 minutes, flipping and browning on all sides.
Meanwhile, gently stir celery and mushrooms into the olive oil in the saucepan. Mix in onion and mayonnaise. Season with salt, parsley, chives and lemon juice. Mix well.
When the chicken is cooked, continue cooking for about 20 minutes, until chicken is no longer pink and juices run clear.
Remove the cooked chicken and cut into small pieces. Toss celery mixture with chicken and veggies and stir to coat. Fill each breast with chicken mixture, stuffing each breast evenly into the bottom of the vase. Cover and refrigerate overnight.
Icing can be made by mixing together lemon juice, brown sugar, lemon juice, paprika and remaining celery mixture. Make glaze by mixing lemon juice, apricot preserves, lemon zest, orange zest, lime zest, lemon juice, orange juice, lemon zest, orange zest and lemon juice. Serve with sliced lemon cheese, if desired.