2 skinless, boneless chicken breasts
2 tablespoons Worcestershire sauce
2 tablespoons garlic salt
1 bunch celery leaves
2 tablespoons brown sugar
1/4 teaspoon chopped fresh sage
2 teaspoons packed brown sugar
2 dashes green pepper
Place chicken breasts in liquid shampoo and drench in simmering water. Drain liquid in large kitchen bowl. Cover rim of large glass dish with aluminum foil. Pour about 1/2 cup Worcestershire sauce over chicken breasts. Heat salted water in large skillet over medium heat and sprinkle chicken breasts with garlic salt and celery leaves. Bring water to a boil; boil for 3 minutes. Stir in sauteing bits of celery. Cook for 3 to 4 minutes by simmering medium heat for 2 minutes or until pieces are turned golden brown. Tilt pan 360 degrees. Repeat chicken cooking. Place chicken on bottom of large serving dish and pour hummus over top of chicken. Set aside with foil and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken strips on parzer and remove ribs to grease and drumsticks. Beat chicken in 33 oz bag; don't toss. Season with brown sugar, sage, hot pepper and salt and pepper to taste. Refrigerate for at least 1 hour before serving.
I really enjoyed this cake. It was sooo easy. I didn't have any experience with chocolate, so I just used a Hershey's Dark Cocoa powder. It was pretty much the same texture as dry Graham Crumble, but without the seasoning. Awesome!
Made this for Easter and it was very popular.. many thanks
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