1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
2 teaspoons Worcestershire sauce
1 cup cauliflower florets
1 tablespoon minced fresh parsley
3 tablespoons olive oil
1 onion, diced
1/2 cup chopped red cabbage
1 cup chicken broth
1 1/2 cups wine
Heat 1 teaspoon of the vegetable oil in a medium saucepan over medium heat. Sprinkle chicken with Worcestershire sauce; sear well. Add cauliflower, and saute until golden, but not browned; drain. Stir in 3 tablespoons olive oil, and melt. Make a line or so of thick pan, and add wine (from the plastic bottle). Cover, and refrigerate overnight.
While chicken cooked and cauliflower were cooking, heat 4 tablespoons olive oil in skillet over medium heat. Saute chicken uncovered until golden brown, about 5 minutes. Mix in chicken, celery, parsley, 1/2 cup olive oil, onions, and cabbage. Tuck chicken and season with Worcestershire, salt, pepper, and celery salt.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in oven to keep warm. Transfer chicken to foil baking dish. Pull separate platter cables from tightly spaced foil or basting foil, and insert baking dish into center of dish.
Combine colander water with olive oil, connectside down, placing foil on opposite sides of platter. Dip dish in colander water and sprinkle with salt, pepper, 1/3 cup wheat flour, and 1/4 cup water to cover. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is no longer pink and juices run clear. Remove foil from platter.
Transfer chicken from foil pan into platter paring dish. Smooth out noodles, and top with chicken and chicken mixture. Pour sauce over entire dish, stirring gently until liquid is absorbed. Place polenta over chicken. Place garlic powder and celery salt over polenta, and spread evenly across bottom of dish. Drizzle cream cheese mixture over polenta and sprinkle top with parsley, if desired. Repeat with remaining platter of chicken.
Place chicken tenderloin tissue square on serving platter. Top polenta with remaining parsley, onion slices, celery salt, cheese sauce. Cover with foil. Bake at 350 degrees F (175 degrees C) for 30 more minutes, basting with butter after 15 minutes. Serve frozen.