12 skinless, boneless chicken breast halves
2 (3.5 ounce) packages frozen mixed peas
2 cups celery syrup
2 cups white sugar
1 teaspoon salt
1 teaspoon paprika
Slice chicken breasts horizontally into 1/4 inch cubes. Remove nuts, seeds and skin of chicken by cutting with a large slotted fork, but leaving flesh intact. A few tablespoons of casserole or gravy mixture from the pan can be used to chicken cups to keep chicken warm.
In a saucepan combine mixed peas, celery syrup, sugar, salt and paprika. Heat over low heat until boiling. Continue to cook, stirring, until thickened and melting.
Remove chicken from pan. Put slices on plate and spoon gravy mixture over pieces; spoon gravy mixture all over chicken pieces. Cover with aluminum foil and refrigerate for one hour or overnight to prevent condensation. (Alternatively, heat oven to 300 to 350 degrees F.)
Remove chicken from refrigerator and place on bed of aluminum foil and roll chicken up.
Turn foil backwards and place chicken in foil brailing and roasting pan. Cover with aluminum foil and let roast on warm setting for 1 to 2 hours or until internal temperature reaches 145 degrees F. Watch closely.
Remove roast chicken