6 chicken breasts
1/2 cup olive oil
2 onions, chopped
1/2 cup packed brown sugar
3 cloves garlic, minced
1 teaspoon dried minced onion
8 pieces white nonstick foil
Heat olive oil in a large skillet over medium heat. Pour the chicken in an even layer over the pan. Cook until heated through and no longer pink. Remove chicken and reserve.
Meanwhile, saute onions and brown sugar in an electric skillet for 2 minutes. Combine brown sugar, garlic, onion, celery and mushrooms. Stir into the skillet and mix well. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until chicken is no longer pink. Transfer chicken to a 13x9 inch dish. Pour marinara sauce over all and stir to coat. Refrigerate a 1 hour.
Top chicken breast with lettuce, poppy seeds, tomato, onion, carrot, celery, mushrooms and flower of choice. Place chicken in oven and bake for 30 minutes.
While chicken breasts simmer, remove foil from foil and toast walnuts, ground almonds and sunflower seeds over a silver foil baking dish. Cover and turn pan 45 minutes to 1 hour. Carefully remove chicken from marinara sauce.
Microwave chicken breasts for 7 to 8 minutes in the oven. Remove from oven and place in dish, coated with marinara sauce, remove foil and brush with olive oil to avoid sticking. Place coated chicken on foil and brush with olive oil again to avoid sticking. Skim crust off top and discard. Place chicken on foil and brush with marinara sauce to stay coated. Repeat with remaining ingredients and chicken. Sprinkle with poppy seeds. Cover and refrigerate for at least 2 hours before serving.