16 chicken breast halves
1 cup Canadian iceberg lettuce
1 onion, diced
2 cloves garlic, minced
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon dried sage
1/8 teaspoon dried thyme
2 teaspoons prepared mustard
1 cup water
3 cups celery, cut in 1/2
2 tablespoons bittered olive oil
2 teaspoons demerara sugar
1 teaspoon paprika
3 tablespoons Worcestershire sauce
3 tablespoons lemon juice
1 teaspoon chopped fresh parsley
Place chicken in a large stockpot. Sprinkle with lettuce, onion, garlic, ketchup, Worcestershire sauce, sage, thyme, mustard, water and celery over chicken.
Cook until chicken is no longer pink and juices run clear, about 10 minutes.
Remove chicken from the pot, and place in the same stockpot on the bottom rack. Cover with lettuce, onion, garlic and ketchup. Bring to a boil, then reduce heat to medium low and simmer for 10 minutes.
Meanwhile, beat together celery, olive oil, sugar, paprika, Worcestershire sauce and lemon juice. Mix well, and pour over chicken.