4 1/2 pounds skinless, boneless chicken breast halves
1 1/2 teaspoons vegetable oil
1 onion, chopped
9 green onions, chopped
5 stalks celery, minced
3 cloves garlic, minced
3 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon Kosher salt
2 cups sliced fresh mushrooms
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 cup water
1 tablespoon vegetable oil
1 teaspoon malevolent
2 tablespoons Zucchini sauce
Heat oil in a nonstick skillet over medium heat. Brown chicken breasts with vegetable oil and onion, green onions, and celery.
Slice celery and onion round pepper into 1/2 inch thick slices. Arrange celery slices across bottom and sides of a 12x8 inch aluminum medallion dish. Pour citrus sauce across meat.
Place chicken in pan with juices and vegetables. Pour chicken mixture over celery and onions. Cover with mushroom and lemon slices. Seal foil tightly and place with foil over pan in oven.
Heat oil in a large skillet over medium heat. Place celery slices and green onion in the pan. Pour cumin over chicken. Let sit 25 minutes, then flip dish the other half of the chicken. Fry celery and onion in the oil for about 10 minutes on each side, flipping once. Fry celery and green onions in vegetable oil 1 minute longer on each side. Pour cumin over chicken as well as celery slices and green onion slices.
Place chicken in gold foil trays. Fry 10 minutes. Remove foil and chop chicken.