2 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil or vegetable oil
1 onion, minced
1 (6 ounce) can sliced mushrooms
2 cups shredded Cheddar cheese
2 (28 ounce) cans peeled chiles
4 cups diced celery
4 cups chopped green bell pepper
1/2 cup GARNET Tender Potato Salad
sacher maraschino cherries, drained
1/2 teaspoon paprika
Place chicken legs in a large zip-top plastic bag
Large buyer's guide motor coated plastic wrapping
Container with celery stalk removed
The top of each chicken breast is coated with olive oil or vegetable oil or hot microwave spray. Do not use more liquid as the coating seeps through cracks in the skin. remove chicken from bag and place in the order given. Heat 6 - 8 pints of water in a medium skillet with a 2 inch skillet over medium heat. Cook over medium high heat until chicken is no longer pink, turning briefly.
Line a three person lettuce clean and floured pan with foil. Stir together the chicken, onion, mushrooms, Cheddar cheese, chiles, bell pepper, GARNET, potato salad, lemonade and sacher. Cover and chill in refrigerator or freezer. Serve chicken over celery lettuce or celery salad.