8 skinless, boneless chicken breasts
2 tablespoons butter or margarine
2 large carrots
1 small onion, coarsely chopped
1 pinch ground black pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 cup cornflakes cereal
1 cup water
3 eggs, beaten
1 (4 oz) can mushrooms, drained
1 cup cooked ham
1/4 cup chicken broth
Place chicken breasts in a large resealable plastic bag and pat dry. In a small bowl, mix butter, carrots and onion. Place the chicken breast mixture into the bag with the carrots and onion. Seal and pipe a small hole into the top with a fork. Place the carrot mixture into the bag with the onion and turkey.
Place chicken in shallow resealable plastic bag and pour water into the hole, bringing water level to the natural hollow of the breast. Place chicken and vegetables into bag. Seal and shake to coat.
Place the bottom of the plastic bag on a plate and leave a small hole on the side of the bag. Fill the hole with water and the bag with rice. Place celery mixture over chicken and vegetables and insert foil into the hole in the top of the plastic bag. Pile the chicken breasts up and secure in a piece of string to prevent sticking.
Fold cornflakes mixture over chicken and vegetables.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in plastic bag and seal inside plastic bag. Place plastic bag on a wire rack and brown in the preheated oven for 20 minutes or until the chicken is cooked through and juices run clear.
Place chicken and vegetables in plastic bag and seal inside plastic bag. Place chicken on plastic bag. Pull out foil and tie with kitchen twine. Place celery mixture over the chicken. Sprinkle chicken with salt and pepper.
Bake uncovered for 45 minutes, uncovered for 30 minutes or uncovered for 15 minutes. Remove foil and put celery mixture on a platter.
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