1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup crushed cornflakes cereal
1 cup diced celery and bell pepper
1 cup blueberries
2 cups water
1 cup carrots
2 apples - peeled, cored, and chopped
2 small carrots
5 tablespoons rum
3 tablespoons balsamic vinegar
salt and pepper to taste
Grind celery, onion, green pepper and corned cornflakes cereal in food processor or blender. Mix together until you have a mixture.
Heat 2 teaspoons + 2 tablespoons of oil in heavy or nonstick skillet or griddle on high heat over medium heat. Add chicken and add oil. Cook until sizzling gently, about 5 minutes. Tear celery mixture, remove skin and grease the pan. Place chicken in the pan and produce a light coating, about 3 minutes. Sprinkle chicken with juices from celery mixture, chicken juices, balsamic vinegar, salt and pepper.
Bring to a full boil, reduce heat to low, place the chicken in the pan and saute in oil for 2 minutes, turning once, scraping juices from pan.
Pour celery mixture again over chicken. Cover pan with lid/cover and keep warm for 20 minutes.