6 skinless, boneless chicken breast halves
1 (4 ounce) package cream cheese, softened
1 cup white sugar
1 1/2 tablespoons chicken bouillon granules
2 cups diced celery
1 cup chicken bouillon granules
1 cup all-purpose flour
1 tablespoon milk
1 tablespoon Dijon mustard
1/2 cup sour cream
1/2 cup chopped onion
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a 9x13 inch baking dish. Sprinkle with the cream cheese and white sugar.
Bake at 350 degrees F (175 degrees C) for 1 hour. Reduce heat to 375 degrees F (190 degrees C), and bake an additional 30 minutes. The chicken may sound tender, but it will be dry.
In a large bowl, combine celery, chicken, bouillon, flour, milk, Dijon mustard, and sour cream. Mix well, cover, and refrigerate about 2 hours.
Unmold chicken breasts and place in a large bowl. Roll the chicken and place in a single layer in an ovenproof dish. Cover and let rest overnight.
While resting, remove foil and grease a 9x13 inch baking dish. Place chicken breasts on foil, and brush with egg wash or milk, if desired. Lightly coat with chicken bouillon mixture.
Return chicken breasts to the baking dish, and brush with remaining chicken bouillon mixture.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until chicken is hot and juices run clear.