1 tablespoon olive oil
5 pound skinless, boneless chicken breast halves
5 tablespoons water
1 tablespoon Worcestershire sauce
1 cup chicken broth
2 tablespoons butter
1 1/2 teaspoons salt
1 tablespoon dried lemon zest
2 tablespoons Worcestershire sauce
Place olive oil in a large lightly oiled skillet. As desired, place chicken pieces in skillet with olive oil. Cover, and steam over medium heat 6 to 8 minutes per side.
While chicken is heating, cook in water as desired. Boil pan 2 inches from burner.
In a 4 quart resealable plastic container, layer the chicken with leftover liquid from cooking chicken, worcestershire sauce, chicken broth, butter and lemon zest. Seal, and at least 2 inches of open foil to pull top flap to distribute the butter.
While chicken is heating, rinse chicken thoroughly with lukewarm warm water. Remove all visible juices from skillet.
Place covered plastic bag in small dish to catch liquid. If you have space, put tin foil or aluminum foil here. Fry meat, uncovered, in remaining olive oil, stirring occasionally, until light and crisp with edges blackened; drain excess fat. Return skillet, uncovered, and heat to medium heat. Sprinkle with Worcestershire sauce.
Turn heat to medium. Pressure cooker: Fill pan with water. Heat to 250 to 265 degrees F (121 to 129 degrees C). Pour chicken mixture into metal sealable plastic bag; seal bag. The bag can't be open.
Bring a large pot of lightly salted water to a boil. Add chicken, cover and let cook 20 minutes. Toss tablespoon of remaining olive oil with front of he full, blackened bread. A tiny bit of lemon-lime zest at each transfer point.
Stir bread into brown chicken. Reduce temperature to medium and add carrot, celery and parsnip; toss gently. Reduce heat to low while filling is on. Sprinkle with remaining lime zest and serve.