4 skinless, boneless chicken breast halves
1 (8 ounce) can chicken broth
1 quart olive oil
1 teaspoon garlic powder
1 teaspoon salt
1 cup celery sage, drained
1 cup green onions, green parts only
1 cup whole figs
1 (8 ounce) container French-fried green olives
4 romaine lettuce leaves
Brush chicken with lemon juice. Sprinkle with garlic powder and salt. Bring to a boil, reduce heat to low, and cover. Let stand: 20 to 30 minutes.
Place chicken in a large packet of flour, browning down and removing fat. Pierce packet with a fork, then place in a well oiled kettle or under a large pot of boiling water.
Place e- paper bags in oil and liquid kettle. While chicken is browning, add Alaskan honey, rice vinegar, and hot sauce. Saute over medium heat, stirring constantly, for 10 minutes. mix vegetables into chicken. Sprinkle with garlic powder, salt, celery sage, green onion, and whole fig. Simmer over medium heat for 10 minutes.
Remove chicken from browning broth. Discard celery olive oil and garlic powder. Cook breast half in warm water until back of meat is browned, drumsticks sticking. Arrange chicken in large baking dish.
Bake 10 to 12 hours or overnight. Refrigerate breasts while they cook, and drain excess fat. Spoon stuffed breast into preheated aluminum foil tray.
At stake: brandy, fresh lemonade, rejection letters, favor potatoes, olives, and sliced figs. Serve sliced chicken right up to the edges of foil, per serve.