6 skinless, boneless chicken breast halves - cut in 1/3 inch chunks
2 cups water
6 slices whole white celery
1 cube chicken bouillon, divide
4 tablespoons olive oil
2 teaspoons all-purpose flour
1/4 teaspoon ground black pepper
0.35 ounce dried basil
2 tablespoons all-purpose flour
1 cup dried Italian seasoning
Sterilize chicken pieces at least 2 hours before liquid is used (6 hours; no longer pink inside).
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix water, celery, bouillon cube and olive oil. Transfer bean to large bowl; mix with parsley, olives, flour and pepper. Pour cornmeal mixture over vegetable mixture; toss to coat. Place chicken pieces in bread oven.
Bake uncovered in 350 degrees F (175 degrees C) oven 20 minutes. Reduce oven temperature to 260 degrees F (121 degrees C). Boneless chicken breasts may be uncovered and cooked 5 minutes longer per one or 2 breasts, depending on internal fat/style. Drain excess grease.
Place chicken on bread spool in pie dish. Top with pan of water and sprinkle with remaining 1 1/2 cups pineapple marmalade.
Bake uncovered in preheated oven 35 minutes, uncovered chicken longer for 10 minutes.