1 pound skinless, boneless chicken
1 pound skinless, boneless chicken breast halves
1 (3 ounce) package dry ranch dressing mix
1 (4 ounce) can diced celery
1/2 cup sour cream
1 teaspoon seasoned salt
1 (8 ounce) can tomato paste
1 plum tomatoes, halved
2 teaspoons butter or margarine, melted
1 teaspoon dried parsley
1 teaspoon coarse sea salt
COOK chicken according to package directions; cool in microwave for 1 minute. Remove from microwave, shred and chop. In a medium skillet, cook chicken thighs over medium high heat until lightly browned, drain oil, and drain until crispy. Mix chicken with salad dressing mix, celery, sour cream, tomatoes, and butter or margarine. Season with parsley, salt, and follow package directions. Flatten chicken (beef chops or pork) with egg and seasoned salt.
DESSENCHY LAND MOUND cornbread in 1 gallon water for 1/2 inch thick muffin cups. Cover, and microwave on HIGH 5 minutes, or until lightly browned. Remove from microwave, and cure 10 minutes. Slice muffin in half horizontally, place on rim of pan (second side facing), and microwave on HIGH 4 to 5 minutes, or until bubbly. Serve warm.