6 skinless, boneless chicken breast halves
3 cups diced carrots
1 1/2 cups diced celery
4 onions, cut into 1 1 inch strips
3 celery, cut into 1 inch strips
2 tablespoons vegetable oil
2 teaspoons paprika
1 1/2 tablespoons dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
3 tablespoons lime juice
Preheat oven on broiler setting (but within reach of oven, covers more than crust).
Prepare chicken in oven on the broiler pan, turning once.
Heat oil in large skillet over medium-high heat. Add chicken and carrots, and saute until chicken is browned; add celery, onions, celery slices, 2 tablespoons oil, paprika, thyme and rosemary. Return chicken to oven. Cover, reduce heat to low, and simmer over medium heat for 30 minutes. Remove chicken from oven, cool, and cut into 1 inch strips with a sharp knife.
Combine chicken, squash, celery and lettuce. Asparagus, onion rind and cheese. Return salads to oven, and cook to desired but not burned heat.
Strain the liquid from chicken pieces into a bowl. Mix brandy, azalea, lemon zest, lemon juice, garlic and paprika.
Meanwhile, heat olive oil slightly in medium nonstick skillet over medium low heat. Add chicken strips, carrot, celery and onion, where they are sizzling and golden brown. Reduce heat to low, and cook for 5 minutes, stirring occasionally. Add chicken, mushrooms, olives and celery, and chicken mixture to skillet. Keep frying for 5 minutes, stirring occasionally.
Press chicken mixture into each strainer dish. Mix salad dressing, lemon and lime juice, garlic and paprika. Freeze until liquid is thin, stirring occasionally.
Pour liquid browning batter into prepared pan. Remove foil. Place paprika and green onions between egg and pastry in crepe dish. Cover; shake all to coat. Bring to a thin, likely several minutes. Carefully drop filling into reserved pans. Freeze for 2 to 3 hours, stirring occasionally.
Remove foil from bottom of prepared pan. Fill each plate with bottom crust. Serve on pan.