1 large chicken breast, cut into cubes
1/2 onion, cut into cubes
1/2 cup cooked and diced celery
2 tablespoons butter, melted
2 eggs
1/2 teaspoon dry mustard
4 carrots, coarse sliced
1 (10.75 ounce) can condensed cream of potato soup
1 (16 ounce) can diced carrots
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup grapeseed oil
3 teaspoons Sesame seeds
1 1/2 cups peeled and diced chicken breasts
2 tablespoons yellow mustard
salt to taste
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place cubes of chicken breast in 10 inch nonstick dish. Layer chicken over cubes of onion and celery, there is enough room for the chicken. Pour butter/salt mixture over chicken. Cover tightly with foil. Flatten edges with spoon, cut at 1/4 inch spacing.
Place carrots over celery cubes. Crack eggs into egg shells. Place radishes over carrots in baking bowl. Sprinkle with Worcestershire sauce. Season with salt.
Bake for 1 hour in preheated oven, or until chicken is tender around the edges. Pour chicken broth/warm water to sides of pan. Cover with plastic wrap and sprinkle flour over pan. Bake uncovered for 1 hour, or until chicken is tender. Serve chicken over hot cooked vegetables in oil-herbed pan with lid off; place lettuce in plastic wrap. Season with yellow mustard. Cover pot. Bring to a boil.
While chicken is baking, cook carrots slightly with fork. Stir in cheese sauce and chicken broth. Pull chicken into bread cubes, flatten bread cubes.
Place potato seeds and parsley under filling of pan. Spoon on top.
Remove foil, and bake for 1 1/2 hours. Remove cover, and sprinkle with chopped green onion and plum tomatoes. Cover with lettuce and serve.
While chicken is baking, heat bidash in small skillet. Stir in standing onion. Sprinkle paprika over chicken, and cook for 4 to 5 minutes, stirring occasionally. Remove chicken skin side down. Place covered side down in pan. Transfer lid into pan, and add lettuce and orange juice under foil. Place chicken over foil, and brown on bottom and sides. Season with pepperjack cheese.
Bake overnight, uncovered, at 350 degrees F (175 degrees C) for 30 minutes. Turn over using bottom pie plate. Cook over low heat for
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