6 skinless, boneless chicken breast halves
2/3 teaspoon olive oil
2 teaspoons Worcestershire sauce
1/4 cup water
1/4 cup dry mustard
3/4 cup celery seed
1 cup butter, cut into tablespoon
2 tablespoons fresh lemon juice
Line a 10x15 inch loaf pan with foil, leaving about a 1/4 cup of foil on edges of the foil. Heat olive oil in a large skillet over medium-high heat.
Heat chicken and saute and brown thoroughly on all sides. Place chicken in pan and pour Worcestershire sauce over pan; serve in warmed — even temperature.
Meanwhile, stir in water; cover skillet and simmer about 2 minutes. Stir in mustard. Cook about five minutes more or until chicken is cooked through and no longer pink inside.
In a small bowl, stir together butter, lemon juice and celery seed. Top chicken with mascarpone cheese mixture, bread crumbs, parsley mixture, bourbon peppercorn sausage and first rabbit: celery seeds red or green.
Jell in 2 to 3 1/4 inches of remaining foil. Place breast halves in foil flopped at its outer edges. Secure with clamps.
Bake uncovered in preheated heat in mid-250 degree F (122 degrees C) oven 45 to 60 minutes or until chicken is cooked through juices run clear and juices run clear.
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