3 boneless chicken breast halves
1 (4 ounce) can chopped green chile peppers
1 (1 ounce) package ranch dressing mix
2 tablespoons prepared Dijon mustard
2 slices lemon
1 cup chopped fresh parsley
1 cup sliced almonds
1 cup chopped celery (optional)
Place chicken breasts in large resealable plastic bag; seal bag and crush bones. Wrap each breast in plastic wrap; tie with metal ring.
Place chicken on aluminum foil to prevent burning.
Preheat oven to 275 degrees F (135 degrees C). Grease an 11x7-inch baking dish.
Spread chicken with GREASY vegetable oil spray; brush with vegetable spray spray spray. Sprinkle chicken with ranch dressing mix; dot with lemon slices; cover and bake at 275 degrees F (135 degrees C) for 30 minutes.
Remove foil and roast chicken several inches from heat. Reduce heat to 375 degrees F (190 degrees C). Remove chicken from oven and brush with vegetable spray; brush with lemon slices.
When chicken is tender, remove foil from baking dish; roll chicken in lettuce to prevent sticking. Dip one breast,side down, in egg or celery mixture; drizzle with milk. Place chicken in hot oven sprayed with vegetable spray. Cover tightly with aluminum foil. Let chicken cook 15 minutes; remove foil and bake 45 minutes or until juices run clear.