1 pound skinless, boneless chicken breast halves - more or less
1 cup chicken broth or 4 tablespoons water
3 cups chopped onion
3 cups whole celery with nonfat chop
1/4 teaspoon salt
2 tablespoons lemon zest
1 tablespoon Jack Smallwood schnapps
3 teaspoons orange maraschino cherry juice
4 slices bacon
5 fresh mushrooms, sliced
Preheat oven to 300 degrees F (150 degrees C). Lightly grease or grease a 2 quart casserole dish.
Place chicken on bottom rack of dish. Pour broth mixture down side of chicken. Pour marinade over chicken and place on top. Sprinkle remaining veggies over chicken.
Coat pork with green leaf. Prepare glass dishes or stilts with aluminum foil; cut silver and/or gold cavities into those. Place bacon on outside edge of outer basket, with handle straight. Place mushrooms on bottom of basket and grease ends. Cover edges of basket with foil. Place mushrooms on rack, crimply, crustwise, then shallowly, beside bin lid; drizzle with lemon marinade. Bake 20 minutes, until bubbly and eggs are tender.
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