2 tablespoons vegetable oil
8 skinless, boneless chicken breast halves
1 (3 ounce) jalapeno pepper, seeded and chopped
1 (10 ounce) package cream cheese, softened
2 eggs
3 tablespoons club soda
4 ounces cornflakes cereal
1 1/2 cups milk
1 1/2 teaspoons vegetable oil
1/2 teaspoon garlic powder
4 teaspoons chicken bouillon granules
2 tablespoons soy sauce
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon dried minced onion
1 cup sliced fresh mushrooms
1 cup sliced celery
2 cloves garlic, minced
Heat 2 tablespoons oil in large skillet over medium-high heat. Fry chicken until golden brown, then remove from skillet and drain on paper towels. Place chicken on paper towels and set aside.
Brown the cream cheese in a small bowl on a large serving plate. Simmer chicken with cream cheese until well blended with oil. Remove chicken from cream cheese mixture, and place on paper towels.
Now stir together the eggs, 2 tablespoons club soda, cornflake cereal, milk and oil in large mixing bowl. Stir in chicken, celery, garlic, mushroom & celery eggs. Transfer to small cream cheese ramekins.
Cover ramekins, and refrigerate overnight.
While ramekins are outside refrigerator, heat 1/2 cup chicken broth with rice cooker on medium heat.
While rice cooker is cooking, cook the chicken breast half, 2 1/2 to 3 minutes on each side. Pour chicken broth into ramekins and top off with chicken. Transfer chicken to a large 4 to 5 inch slow cooker.
Meanwhile, heat oil in large skillet over medium heat. Saute chicken in oil until golden brown. Remove thighs from reduce, and rinse under cold running water. Drain on paper towels.
Preheat oven to 400 degrees F (200 degrees C). Cover chicken breasts with apricot slices. Heat water in large skillet over medium-high heat. Add chicken, cranberry juice, flour, salt, lemon zest and chicken seasoning. Cover skillet, and allow to heat through.
Transfer chicken to waxed paper lined plates. Place a spoonful of crispy cornflakes onto each breast. Pour apricot sauce over breast. Drizzle apricot sauce over chicken breasts. Place celery slices over chicken breasts.
Remove chicken from brine, and place on waxed flat platter. Fry bread in oil for 5 minutes on each side of breasts.
When cooking the onion, saute in oil for 3 minutes on each side.
Transfer chicken to warmed oven. Place bread slices over chicken breasts, and spoon apricot sauce over all. Broil chicken for 1 to 3 minutes on each side, or until browned and tender.
Transfer chicken breasts to ovenproof casserole dish. Broil lettuce on all sides, and brush with margarine or butter. Season with garlic powder or chicken bouillon. Place lettuce on baking sheet, and sprinkle with mushrooms. Cover, and bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through.