1/2 cup chopped celery
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1 cup chopped onion
2 cloves garlic, minced
2 teaspoons dried marjoram
1 teaspoon brown sugar
1 cup diced celery
2 tablespoons dried parsley
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon white pepper
1 teaspoon dried parsley
1 (8 ounce) can peeled and diced tomatoes with juice
1 (6 ounce) can crushed pineapple with juice
1 (6 ounce) can tomato paste
1 tablespoon paprika
Place all contents of the can of Dijon mustard into a blender. Blend until smooth. Cover and refrigerate for at least 1 hour.
Heat oven to 350 degrees F (175 degrees C).
Place chicken in a large pot with enough water to cover, and bring to a boil over medium heat. Reduce heat to low, cover, and simmer until cooked through, about 10 minutes.
Remove chicken from liquid and pour using a slotted spoon into a large blender cheese machine. Add celery, onion, garlic, marjoram, brown sugar, parsley, oregano, basil, marjoram, basil, paprika, white pepper, and dried parsley. Blend until smooth. Pour over chicken.
Bake uncovered for 1 hour on each side, turning once, until chicken is no longer pink at the edges. Remove from oven and let cool completely. Set aside.