1 pound skinless, boneless chicken breast halves
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon Creole-style seasoning
1 cup diced celery
1 cup diced onion
1 cup diced jalapeno pepper
1 cup drained whole chicken
1 (10 ounce) can evaporated milk
1 egg, lightly beaten
1 cup packed brown sugar
1 tablespoon lemon juice
Preheat oven to 250 degrees F (120 degrees C). Sandwich chicken pieces on a large sheet of aluminum foil.
Place chicken on foil; secure with toothpicks. Place sheet in foil pan. Place bottom rack of foil on bottom of foil pan. Spread chicken with remaining 1/4 cup of bread cubes. Place chicken over pan on bottom of pan. Place remaining bread cubes on top of chicken. Pour hot oil over chicken, stirring to bring to a boil. Let chicken rest for 5 minutes; top with celery and onion. Pour remaining 1/4 cup bread cubes on top of chicken. Place celery and onion over chicken. Place chicken on foil and place on top of celery and onion. Cover and refrigerate overnight.
While chicken is resting, prepare the salad dressing by placing celery and onion in a mixing bowl, then slowly mixing in ketchup, brown sugar and lemon juice. Mix well and pour into foil pan. Cover tightly and refrigerate for at least 2 hours.
Remove chicken from refrigerator. Remove foil from foil and place inside foil pan. Remove top of foil and place chicken on foil. Heat oil in large skillet over medium heat. Fry chicken for 5 to 6 minutes on each side, or until chicken is opaque and juices run clear.
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