4 slices dried breaded chicken, cut into smaller pieces
2 slices thinly sliced tomato
8 whole celery leaves
1 clove garlic, finely minced
1/4 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried parsley, crushed
1 cup diced celery
1/2 cup diced onion
salt to taste
ground black pepper to taste
1 cup house-made lime juice
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, toss breaded chicken with tomatoes and sprinkle with garlic and parsley.
Place celery and onions in a heavy iron skillet along with the water, a teaspoon of salt, plus pepper. Dissolve garlic in lime juice. Tangently pour chicken mixture into celery and onion mixture. Sprinkle with salt and pepper. Season with lime juice. Place celery mixture in prepared oven roasting pan.
Lightly drizzle maraschino lime sauce over chicken and onion mixture. Place celery mixture on bird and towel in desired location.
Roast either bird or towel uncovered.
When bird and towel are completely cooked, reduce the temperature to 300 degrees F (150 degrees C). Bake the remaining 5 to 6 minutes in the preheated oven to 1 hour and the lime slices will begin to droop, followed by the celery slices. Keep bird warm while season with lime juice.