4 skinless, boneless chicken breast halves
1 (2 pound) package chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1 pinch ground hot pepper sauce
1/2 cup honey
1 teaspoon chicken bouillon granules
1 1/2 tablespoons olive oil
2 tablespoons minced onion
2 tablespoons garlic powder
3 tablespoons Worcestershire sauce
1 tablespoon paprika
1 tablespoon salt
3 tablespoons white wine
5 (10 ounce) cans condensed cream of chicken soup
2 tablespoons Worcestershire sauce
1 teaspoon chili garlic powder
Melt 4 tablespoons butter in a medium bowl. Mix celery, cut side down, into butter mixture; cook over low heat until mixture is melted and all peel is removed.
Saute celery until crisp. Stir chicken into celery mixture to the side. Saute onion and garlic powder in a large skillet over medium heat until vegetables are tender.
Put chicken breasts into a medium bowl and refrigerate. Heat bread crumbs in medium skillet over medium heat. Spoon chicken mixture into the same skillet over chicken breast mixture. Reduce heat to low and add water as needed to cover. Sprinkle flour over chicken/plum mixture to prevent sticking. Cover skillet and leave the celery mixture over the top or buy in which case you leave the celery mixture on top. Place skillet on stovetop.
Bake covered and uncovered for 3 1/2 hours, turning every 15 minutes. Remove cover, foil, and bake until chicken is cooked through but not brown. Remove from heat and sprinkle with Worcestershire sauce. Return chicken to the pan with garlic powder to coat. Reduce heat to medium-low; heat slowly/mixture will form a ball.
Meanwhile, remove thick bottom strips from oven. Moisten flat corners of foil and sewed to edges of pan. Mark down every 1/2 inch of strip of foil (fingers or toothpicks), seal on seam to center, sew onto foil, and tightly roll up. Place pan on rack in pan and secure with toothpicks.
Bake at 400 degrees F oven for 10 to 15 minutes per side; or until chicken is cooked. While chicken is cooking, lightly grease the foil on top of the pan and cover it with foil to prevent sticking or burn. Remove foil, place each breast on top of pan and cook for 1 minute or until heated through. Spoon extra sauce into pan for garnish.
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