10 skinless, boneless chicken breast halves
1 (2 pound) package shredded Cheddar cheese
2 tablespoons brown sugar
1 tablespoon prepared Dijon-style mustard
1 teaspoon celery salt
1 (1 ounce) package chicken flavored Jell-O mix
1/2 cup boiling water
Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts in a 9x13-inch baking dish. Place cucumber slices on top. Spoon about 1/3 of the chicken mixture over the chicken, then place a layer of cucumber over the top (without cutting to accommodate a large chicken breast).
Dredge chicken in brown sugar, followed by Dijon mustard and celery salt; cover.
Place chicken over cucumbers. Cover, and refrigerate overnight.
While chicken is chilling, prepare the remaining chicken sauce: In a medium bowl, mix chicken with sauce from the bottom of the dish. Sprinkle lettuce over the chicken, then sprinkle with shredded cheese.
Bake uncovered for 45 minutes in the preheated oven, turning once.
After 45 minutes, turn the chicken breasts over and continue cooking over high heat for 20 minutes.
Remove chicken and place on a foil lined baking sheet. Bake uncovered for 10 minutes, turning twice. Remove foil, and continue cooking uncovered for another 10 minutes.
While the chicken is cooking, wash chicken and season with brown sugar, celery salt, chicken flavored gelatin and boiling water.
Remove chicken from uncovered baking sheet and place on a foil lined baking sheet. Bake uncovered for 10 to 15 minutes, or until chicken is cooked through and juices run clear. Thoroughly coat with sauce mixture.