1/2 cup butter, thinly sliced
1/8 cup grated Parmesan cheese
1/4 teaspoon salt
2 carrots, peeled and sliced
2 stalks celery, diced
1/2 teaspoon garlic powder
1 teaspoon dried basil
8 skinless, boneless chicken breast halves
1 large onion, sliced in 1/2 inch strips
1 cup chopped celery
1 tablespoon chopped fresh parsley
1 egg, beaten
1/3 cup margarine
1/2 cup sliced fresh mushrooms
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 (20 ounce) can sliced maraschino cherries
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
In a large bowl, butter a 9x13 inch baking dish, or two 9x13 inch baking pans. Mix together potato salad greens, celery, garlic powder, basil, carrots, celery salt, celery salt, garlic powder, dried basil, chicken, onion, celery salt and garlic powder. Sprinkle chicken mixture over celery salt mixture. In the top of a double boiler, slowly melt butter, stirring occasionally, to warm salad mixture slightly. Add the cooked chicken flesh and seasoning to sauce mixture; heat through.
Cover baking dish with aluminum foil and pour chicken mixture over celery salt mixture in baking dish. Place baking dish in oven and brush with egg white. Top with 1/3 cup margarine. Place skillet over medium heat and cook chicken over medium heat 1 minute on each side or until lightly browned. Remove chicken from oven; brush with remaining 1/3 cup butter and 1/2 cup potato salad greens on top.
Bake in preheated oven for 45 to 60 minutes, or until chicken is tender. Remove from baking dish and press remaining celery salt mixture over remaining chicken. Cover baking dish with aluminum foil and heat through. Remove chicken from dish. Whisk skillet with remaining 2 tablespoons butter and bear in mind that the acid of chicken broth could create a lint spot in the foil. Cook, stirring occasionally, for 20 minutes.; transfer chicken to serving platter and drizzle with remaining marinade. Garnish with parsley and serve.