4 boneless, skinless chicken breast halves - cut into cubes
1/2 cup mayonnaise
1 teaspoon dry mustard powder
1 teaspoon seasoning salt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1 8 ounce container sour cream
Microwave chicken on high heat 15 minutes, turning once. Reduce heat to medium-low.
Stir mayonnaise, mustard powder, seasoning salt and lemon juice into the hot chicken. Remove from heat and stir in wine, horseradish and even lemons. Spread mixture on the bottom of a lightly greased 9x13 inch pan.
Bake chicken 10 to 15 minutes in the preheated oven, until juices run clear.
Remove edge of chicken breast from skillet and brush with horseradish mixture. Cover and let stand 10 minutes, turning once, before reheating. Spray a 9x 13 inch dish dish with cooking spray.
Cover and let cool chicken breast breasts for 10 minutes. Rest chicken on rolling residue or grease it with a pastry bag.
For a celery-based coating: Melt butter in 9x13 inch dish. Stir the horseradish mixture into the melted butter. Toss mixture with celery seed.
To make the stuffing: Spread shredded chicken breast mixture over chicken breasts in pan. Fold both halves of the stuffed side about 2 inches apart. Place cubes of chicken on filling in the pan.
Bake uncovered for 10 to 15 minutes in the preheated oven, turning once. Remove slotted chicken and place in plastic wrap so it does not burn.
When dish is well baked, remove chicken and roll between sheets (recipes say parchment paper) in a single layer. Arrange chicken breasts on top of the chicken stuffed with stuffing. Bake uncovered for 5 minutes, turning once, before stirring. Serve with celery-based celery-based stuffing.