4 skinless, boneless chicken breast halves
1/2 cup chicken broth
2 tablespoons mild olive oil
1/2 teaspoon salt
2 teaspoons ground black pepper
2 cloves garlic, minced
1 green onion, sliced
1/4 cup honey
4 fresh artichoke hearts, sliced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 cup water
4 (2 liter) cans chicken broth
1 (10 ounce) can condensed cream of chicken soup
4 tablespoons crushed cornflake crumbs
1 cup canned chicken stock
Place chicken in a large pot. Place water and 2 tablespoons of honey in pot. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Stir in chicken broth, salt, pepper, garlic, green onion, prepared horseradish, and crushed cornflake crumbs. Cook and stir 2 minutes. Remove chicken from heat. Chill chicken meat overnight in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Using a slotted spoon, open chicken giblets and cut into 4 pieces. Place chicken gibles in a large bowl. Sprinkle with crushed cornflake crumbs, seasoned with salt, and olive oil. Sprinkle chicken with chicken stock. Roll chicken pieces in chicken giblets. Place in 10x15 inch loaf pan.
Bake for 35 minutes, or until chicken is no longer pink and juices run clear. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 15 minutes.