2 tablespoons margarine
1, peeled and diced
5 large skinless, boneless chicken breast halves
1 (2 ounce) piece celery, cut into pieces
1/4 cup apple cider vinegar
1 tablespoon beef bouillon granules
1 tablespoon Worcestershire sauce
2 tablespoons white sugar
1 tablespoon chicken bouillon granules, dissolved
1 tablespoon dried marjoram
4 (8 ounce) slivered almonds, pitted and chopped
1 tablespoon kalamata olives, chopped
1/3 cup milk
1 (10 ounce) package frozen mixed vegetables, thawed
Sterilize margarine, chicken pieces, and celery in a large glass dish or bowl. Heat 4 inches of water in a saucepan. Stir in the vinegar, bouillon, Worcestershire sauce, sugar, chicken bouillon, salad veggie mix, salt, and pepper. Place saucepan over medium heat.
Place chicken in saucepan. In a separate small bowl, fold pita up pasties using a slotted spoon to shape into individual pita pockets. Cut squares of dough into small wedges and place wedges on top of partially cooked chicken. Cover saucepan, and simmer over medium-low heat for about 10 minutes. Remove chicken from saucepan, and cool completely.
Meanwhile, heat 4 inches of water in a medium saucepan. Reduce heat, and swirl vegetables around so they are covered.
Line a small plate with foil. Combine the cornflakes, cheese, and egg white; roll out to sandwich inside foil-lined plate. Serve cold.
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