1/2 cup jam
1 tablespoon canola oil
1/2 onion, chopped
2 tablespoons ketchup
1/2 teaspoon prepared horseradish
1 (16 ounce) package chicken wrap
2 cups smootured cocktail rice
1 tablespoon chopped fresh parsley
1 cup chopped fresh onion
1/4 teaspoon salt
1/4 teaspoon paprika
1 pound frozen mixed vegetables
1 pound chicken breasts
1 cup chopped celery
In a large bowl, combine jam, oil, onion, ketchup, horseradish, mixed vegetables, chicken wrap and rice. Place the mixed vegetables in a plastic food container and put the lid on the container on the refrigerator.
Bring a large pot of water to a boil. Add mixture and cook over medium high heat until mixture thickens, about 20 minutes. Remove from heat and stir together.
Remove chicken from the marinade and add to the pasta mixture. Arrange onto a plate to keep it fresh. Drain the chicken inside the marinade, and sprinkle it with chopped parsley. Put the covered container in a clean wading vessel or dish. Pour the white wine over the mixture and bring to a boil. Cover, and let stand overnight.
While they wait, spread 1/2 cup of the vegetable mixture over the bottom of a baking dish. Fill the surface with chicken and celery. Place the chicken mixture over the vegetables. Cover with the remaining apple mixture and pour the wine mixture over everything. Cover loosely with aluminum foil. Discard marinade, and refrigerate overnight.
Strain fillets from the marinade mixture, reserving the marinade as needed. Trim the rounds of skinned birds using a sharp knife and fry in the fryer until crisp, about 2 minutes. Remove the wings and bones. Cut the flesh into 3/4 inch slices.
Sprinkle sliced celery over the celery mixture and sprinkle with 1/4 teaspoon salt and paprika. Heat the mustard over medium-high heat and simmer for 10 minutes. Remove the celery mixture from the refrigerator and place onto the sheet. Let cool and peel, reserving about 1 1 tablespoon of lemon juice for garnish. Garnish with remaining lemons. Use a slotted spoon to make small cuts in the celery mixture. Use a spoon to drizzle lemon juice on the celery mixture. Cover the top of the sheet with an unwrap aluminum foil foil. Wrapped foil will keep the celery liquid moist. Garnish with fresh parsley, if desired.
Repeat with the remaining celery mixture. Season with onion slices and sliced celery leaves. Serve coated with lemon juice and vinegar.
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