4 skinless, boneless chicken breast halves
1 cup vegetable oil
1 1/2 teaspoons white sugar
1 teaspoon paprika, divided
1 (1 ounce) package instant chicken noodle soup mix
1 avocado, cubed
1/2 cup chopped fresh parsley
1 cup chopped onion
1 cup chopped celery
4 sprigs basil
1 teaspoon salt
1 egg yolk
Preheat oven to 350 degrees F (175 degrees C). Spray a large:1 pint casserole dish with cooking spray; drizzle with 1/4 cup vegetable oil.
Heat oil in large skillet over medium-high heat. Add chicken and fry for 6 to 7 minutes, turning every 5 minutes. Fry uncovered but cut edge side, flipping, until lightly browned. Then remove the chicken from pan and drain on paper towels.
Pour remaining oil in pan and heat until bubbles begin to pop; boil. Heat remaining 1/4 cup oil in skillet over medium heat. Add chicken and fry for 5 to 6 minutes, or until lightly browned. Remove chicken from pan.
Stir in sugar, paprika, chicken, onion, celery, avocado, parsley, onion, bread crumbs, basil, salt and egg yolk. Grate over medium heat.
Bake filled fillets for 1 hour, uncovered per 30 to 40 minutes. Serve hot or cold.