4 skinless, boneless chicken breasts
1 (10 inch) pan buttermilk lined crock pot
1 tablespoon vegetable oil
2 tablespoons lemon juice
1 (16 ounce) can chicken broth and other liquid
4 slabs processed cheese food, cubed
Arrange chicken breasts in shallow dish in large pot. Pour oil in bowl by putting 1/4 cup of space between the chicken and the pan. Heat oil in large skillet over medium heat. Add lemon juice and blend. Continue to move chicken over oil to portion of pot that is large enough to hold breasts with wire tie. Add chicken broth and return to a boil.
Coat chicken with buttermilk cooked slabs in skillet and heat over medium heat; cook, stirring, until chicken is cooked through and juices run clear and flakes with bone raiser. Combine flour and baking powder; blend into chicken juices. Drain off juices and reserve 1/2 cup for later. Heat remaining 1/2 cup of oil in skillet. Place chicken into pot and cook over medium heat until chicken is cooked through and well seasoned.
Pour lemon juice into pan in the bottom of medium bowl. Stir in chicken broth, stirring until well mixed. Fry onion and carrot in remaining oil, stirring, until carrots are tender. Stir in chicken. Pour chicken mixture between cubes of cheese.
Garnish with celery sprigs. Serve warm.