1/2 pound skinless, boneless chicken breast halves
1 1/2 tablespoons olive oil, divided
1/2 cup finely chopped onion
1 cup chopped celery
1 cup chopped onion
1 1/2 cups Riesling wine
1/4 cup bread crumbs
1/2 cucumber, sliced
1 cucumber, chopped
1/4 cup packed brown sugar
2 tablespoons all-purpose flour (optional)
1 1/2 tablespoons chicken bouillon granules
1 tablespoon olive oil
1/2 teaspoon salt
1 cup pitted and diced white pecans
In a bowl, gently mix flecks of olive oil into the chicken. Add marinade to the chicken, and continue to coat in olive oil. Allow the chicken to marinate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a large bowl. Mix chicken seasoning, white sugar, flour, and garlic powder into a bowl.
Place the cucumber, cucumber, and cucumber pieces on a platter. Mix all together with the chicken broth. Top with the zucchini, celery, onion, celery, drizzle with olive oil and salt.
Place chicken in the oven, and cook for about 45 minutes in the early morning, until cooked through.