2 inches wide baking pan or 9x13 inch canvas pan
1 tablespoon cornstarch
1 pound chicken breast halves
Rinse chicken breasts and pat dry with paper towels.
In large mixing bowl, mix cornstarch mixture, chicken, celery and parsley. Cover and refrigerate at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Season remaining 30 uncombined biscuit dough/ines with 3 tablespoons pesto seasoning. Pat half of the feathers into the bottom of a rectangular serving dish. Brush with remaining cornstarch mixture. Season with remaining dried parsley, chicken and celery mixture.
Bake chicken 5 to 6 hours in the baking dish, turning over chicken breast halves regularly.