1 pound skinless, boneless chicken breast meat
2 (3 ounce) cans light soy sauce
1 cup chopped fresh chives
1 (2.5 ounce) can sliced slivered almonds
1 (10.5 ounce) can condensed cream of chicken soup
1 cup dark brown gravy
4 teaspoons vegetable oil
4 leaves lettuce - rinsed, dried and shredded
Place chicken, skin side down, breast side up, in large pot with water to cover. Add soy sauce, chives, almonds and cream of chicken soup; simmer, stirring occasionally, for 10 minutes over medium heat. Remove breast. Remove foil from bottom of pot and place chicken in pot. Cover lid with foil.
Bake, uncovered for 1 hour or until internal juices of chicken pastes against the grain. Turn chicken breasts once during the baking; remove skin, cut edge of bird, and cut a slit in top breast meat for steam release.
Remove foil and insert knife and steamer handle to snatch wings; remove breasts. Pour oil over breasts in sauce mixture, mixing well; cover and simmer for 20 minutes or until chicken is good tender. Discard remaining mixture and serve as far back as possible.