1/2 pound skinless, boneless chicken breast halves
3 green onions, sliced
1 large onion, sliced into 1 inch strips
4 slices Italian bread
4 (4 ounce) cans chopped green chile peppers, drained
4 teaspoons butter or margarine, divided
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a large saucepan with water to cover. Bring the water to a boil, reduce heat, and simmer for 20 minutes. Remove chicken from the water, cut into thin strips, and place in a large bowl.
Heat butter in a small saucepan over medium heat. Add the green onions and onions, and saute until soft, about 10 minutes. Mix in the bread slices, chiles, 1/2 can of chile peppers, and 2 tablespoons butter. Cool slightly, then spread chicken mixture over the chicken strips.
Heat 1/2 cup butter in a medium skillet over medium heat. Add celery salt and pepper, stirring to coat.
Transfer chicken strips into a 9x13 inch baking dish. Spread half of the chicken mixture over the top of the celery salt and pepper mixture, spread half of the olives over the chicken mixture, and spread half of the parsley over the chicken mixture. Sprinkle with half of the parsley. Sprinkle with half of the thyme. Repeat with remaining chicken.
Bake uncovered in preheated oven for 50 minutes, or until chicken is cooked through and juices run clear. Top with remaining parsley. Roll up each breast, and squeeze out all of the meat juices. Discard remaining celery salt and pepper. Place chicken strips on a platter and chill in refrigerator.
Remove breasts from the refrigerator, and brush with 1/2 cup butter. Spread approximately 1/3 of the chicken mixture over each breast. Place tomatoes over the breasts and coat with half of the cream; sandwich over the chicken.
Bake uncovered for 20 minutes, covered with foil for 35 minutes. Remove foil, and continue baking uncovered for 30 minutes, uncovered for 10 minutes, or until chicken is cooked through. Remove foil and continue baking uncovered for 10 minutes, uncovered for 5 minutes, or until chicken is cooked through and vegetables are tender.
Remove foil, and sprinkle with 2 tablespoons of parsley oil. Bake uncovered for 40 minutes, or until chicken is cooked through, and vegetables are tender. Remove foil and continue baking uncovered for 15 minutes, covered for 5 minutes, or until chicken is cooked through and vegetables are tender.