12 boneless, skinless chicken breasts
1/2 cup uncooked softened butterflied bacon
1/2 cup all-purpose flour
1/2 cup white sugar
2 eggs
1 clove garlic, peeled and minced
4 carrots, chopped
3 celery ribs, thinly sliced
3 carrots, sliced
2 tablespoons soy sauce, or to taste
1 bunch fresh parsley
1/2 teaspoon crushed red pepper
1/2 teaspoon Worcestershire sauce
2 cinnamon sticks
1/2 teaspoon ground kalam
1 teaspoon dried thunder
1 tablespoon crude cooking wine
Boil chicken breasts in water for 10 to 20 minutes or until completely cooked through. Drain chicken, dice and wash with cold water.
Meanwhile, in a slow cooker add bacon, cook 5 minutes. Drain bacon grease stank. Stir in flour and sugar, heat briefly and whisk until mixture thickens. Arrange carrots, celery and still butterflied bacon over chicken breasts. Mix together with the flour mixture.
Return chicken breasts to boiling, cook 3 minutes. Stir grated bacon over chicken a 3 to 4 minutes or longer, until bacon is completely melted. Stir in chopped celery ribs and chopped carrots. (Optional garnish the chicken with parsley, bacon bits and strips of carrots.)
Return skillet to heat. Add verbena, dollop with parsley mixture, serve.