6 skinless, boneless chicken breast halves - cut into 1/8-inch stripes
1 medium onion, chopped
1 1/2 teaspoons bolognese sauce
1 1/2 teaspoons prepared yellow mustard
1 teaspoon paprika
5 green onions, chopped
1 cup all-purpose flour
1/4 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C).
Thread chicken strips of skin onto bottom of a 9x13 inch roasting pan. Sprinkle roasting pan with remaining breading flour. Drizzle with olive oil.
Heat oven to 350 degrees F (175 degrees C). Turn chicken breasts once, toss in marinade. Drain on dry paper.
Bake uncovered for 40 minutes in preheated oven; uncovered chicken should be cooked through. While chicken is baking, cook cooked salmon and tomatoes in preheated ovens 10 minutes, or until chicken reaches desired doneness. Remove breasts from oven and arrange on platter. Garnish with sliced celery, green onions, thyme and parsley.
Broil breast as desired.