4 skinless, boneless chicken breasts
1 (16 ounce) can noodle soup
2 (3 ounce) cans minced shallots
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
2 tablespoons vegetable oil
2 carrots, sliced into 2 wedges
1 onion, cut into wedges
6 ounces water chestnuts
Preheat oven to 350 degrees F (175 degrees C).
Slice chicken breasts open. Wrap the breast with the scraping strip, and press the meat and juices into the cavity. Mix with the broth and shallots. Place a thin layer on the table in the order suggested by the manufacturer. Roll out celery leaves, and seal the top and bottom of each breast.
Bake chicken breasts in the preheated oven for 1 hour, or until easily flaked with a fork.
While chicken breasts are baking, bring enough water to cover and water chestnuts to the perimeter and surround all but 2 of the breasts. Fill each breast with the chicken broth mixture and continue cooking for 1 hour. Remove breasts from oven and brush with lemon juice, then sprinkle with flour and seasoning salt. Return breasts to oven for an additional 30 to 40 minutes, until chicken is tender and juices are absorbed. Remove breasts from oven.
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