1 (1 ounce) package grain-free, wheat free Chicken Breasts
6 solid spears celery, diced
2 (6 ounce) cans lemon grass, drained
3 teaspoons onion salt
1 teaspoon dried basil
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/3 cup vegetable oil
6 skinless, boneless chicken breast halves
5 celery leaves, chopped
1 (8 ounce) can refrigerated white cranberry sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried parsley
3 tablespoons butter
salt to taste
Place the celery in a large bowl. Mix together the lemon grass, onion salt, basil, garlic, thyme and black pepper; set aside.
Grind the chicken in a large skillet, cook over medium high heat until no longer pink. Remove from heat and set aside.
In a mixing bowl, mix together the celery leaves and cranberry sauce. Stir in the chicken, celery, celery mixture, bread stuffing, white cranberry sauce, white cranberry sauce, Worcestershire sauce and parsley. Fold in top of casserole.
Transfer chicken pieces to a large baking dish. Pour chicken over celery and cranberry mixture and spread mixture onto bottom of casserole. Using a 2 inch slotted spoon, scoop the butter into the center, and cook 1 minute. Serve chilled. Garnish with lemon grass and cranberry mixture, celery croutons and celery petals.
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