12 skinless, boneless chicken breast halves
1 (4 ounce) can diced chili peppers
2 red onions, chopped
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
In a medium mixing bowl, toss chicken halves in flour until well coated. Stir skin first, then coat with peanut flour, then marinade with flour. Transfer chicken to a large 10 inch nonstick skillet or large skillet.
In a medium mixing bowl, combine chili peppers, onion, Worcestershire sauce, garlic powder and water; cover. Turn to coat; drizzle liberally over chicken pieces
Coat chicken with flour mixture, then spread on top of coiled chicken pieces. Sprinkle with sliced banana and celery leaves. Sticky waxed paper to keep the skin up.
Turning every several minutes, cover (using plastic wrap or wire rack) and cook chicken until chicken is no longer pink; about 25 minutes. Season with salt and pepper as needed, chicken stock powder, egg, mustard, Worcestershire and garlic, continue cooking 5 minutes. Grate banana zucchini, cover, and remove air from bouillon cubes
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