4 skinless, boneless chicken breast halves
2 tablespoons olive oil for frying
1 onion, chopped
4 cloves garlic, minced
1 cup diced celery
1 teaspoon seasoned salt
1/4 cup water
1 tablespoon white sugar
1 small white onion, chopped
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons heavy cream
1/4 cup apricot preserves, finely chopped
Heat 2 tablespoons olive oil in heavy skillet over medium-high heat. Fry chicken in oil 10 minutes.
In a medium bowl, heat 2 tablespoons olive oil over medium heat. Add onion and garlic and saute for 5 minutes. Stir in celery, salt, water, sugar and 1/4 cup sugar. Continue to cook and stir 7 minutes.
Lightly oil a large skillet. Fry chicken lengthwise in oil and this should take 6 to 8 minutes. Remove chicken from skillet and turn onto plates.
In a mixing bowl, beat cream cheese, 1/4 cup carrot juice and 1 teaspoon salt together until thick. Transfer chicken to a large bowl and spoon mixture over chicken. Repeat the chicken and vegetable mixture with the remaining ingredients.
Fry chicken breasts in heavy skillet over medium heat until golden and crisp-tender. Remove from heat and be sure and thoroughly drain marinated marinade.