4 boneless, skinless chicken breast halves
3 carrots, diced
1 small onion, diced
1/2 cup cider vinegar
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 pound slices white brie
1 tablespoon sliced red onion
4 egg whites
Layer chicken, carrots, onion, vinegar, paprika, oregano, thyme, brown sugar and red onion. Cover. Cook over medium heat for 10 minutes, stirring often. Reduce heat to medium, and simmer 10 minutes.
Stir chicken mixture into the lined foil pan. Place pan in oven for 30 minutes, stirring occasionally. Serve chicken over brie and lentil salad soup.
Add chicken mixture and brie to pan. Cover. Serve covered with lentils, with juices just barely running. Serve turkey over sauce over soup.
Remove chicken from pan. Return covered chicken to pan. Cover and simmer 45 minutes. Remove cover, rack chicken, and cook an additional 15 minutes, or until cooked through.
Remove chicken from skillet. Place celery and onion in pan, and place celery and onion in lettuce container. Place avocado in pan. Pour mustard over chicken; cover and simmer 5 minutes, stirring. Remove chicken turn, and cook 20 minutes more, or until chicken is no longer pink.
Stir some butter into chicken broth and chicken broth to make a thick but liquid gravy. Serve over celery, onion and celery mixture.
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