1 (4 ounce) can chicken broth
1 cup warm water
1 (1 pound) chicken
3 tablespoons grated orange zest
1 (14 ounce) can chopped celery
1 teaspoon salt
4 boneless, skinless chicken breast halves (excluding legs)
6 egg whites
1/3 cup store brandy
Preheat oven to 400 degrees F (200 degrees C). Grease a 10x15 inch casserole dish.
Bring a large pot of water to a boil. Add chicken, celery and salt and toss to coat. Cover, and submerge chicken and celery in boiling water about 20 minutes or until the chicken is cooked through.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
cauliflower mash
1 tablespoon butter
1 large pocket pastry
2 tablespoons Dijon-style mustard
2 tablespoons olive oil
2 tablespoons honey
3 cloves garlic, minced
1 1/2 cups chopped fresh parsley
1 flash garlic powder
1 teaspoon fresh lemon juice
Butter melt butter in small saucepan over medium heat; add water and 3 tablespoon sesame seeds; cover. Bring as high as heat allows. Simmer, stirring occasionally, for 15 minutes. Stir occasionally while stirring, until chicken meat is cooked and thoroughly absorbed.
Bring boiling water to a boil in large skillet; stir in spinach and carrot. Cover and simmer for 10 minutes. Stir in nuts, celery and chicken, and heat through. Stir in butter, mustard, olive oil, honey, garlic powder, lemon juice and parsley.
Bake in the preheated oven for 1 hr on each side or until chicken is tender. Cool, and remove wings. Cut and serve.