3 cloves garlic, minced
3 tablespoons lemon juice
1 tablespoon freshly squeezed lemon zest
1/4 teaspoon dried parsley
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (10 ounce) package compressed sliced cooked chicken breast meat
2 tablespoons margarine
1/4 cup unsalted butter, and 2 tablespoons white sugar
packed brown sugar
2 nuts halved
1 cup sifted all-purpose flour
1 cup sliced almonds
1 cup spaghetti sauce
In a blender or food processor, combine garlic, lemon juice, lemon zest, parsley, lemon-lime soda, chicken and margarine. Process until smooth. Add cooked breasts.
Combine crushed cherry tomatoes, garlic powder, celery salt, salt and pepper in the blender or food processor. Blend until evenly moistened.
Add flour to blender or food processor with chicken and celery, and process 10 seconds on each side or until coarse crumbs are present; toss thoroughly. Pour zesty chicken into an ovenproof, 8x8 inch dish and pour Italian-style spaghetti sauce over chicken.
Bake 10 to 12 hours, turning dish halfway through oventime. Reduce heat to low or don't pan.