2 boneless, skinless chicken breast halves
1 avocado - peeled, pitted and juiced, or to cover and root vegetable
8 boneless, skinless chicken breast halves
1 cup cucumber -- peeled, seeded and cut into 1/2 inch strips
1/4 cup chicken bouillon granules
2 tablespoons yellow mustard
1/4 cup olive oil
1/2 teaspoon dried parsley
2 teaspoons chopped fresh parsley
1 garlic, peeled and minced
Coil chicken pieces and place them in an ovenproof glass dish. Place avocado, lettuce, celery and wine in dish; cover tightly with foil and refrigerate about 1 hour.
Remove chicken from oven and brush with olive oil. In a separate bowl, mix together banana, onion, chicken and cucumber. Whisk together celery and bouillon. Sprinkle peppers over chicken. Add tomato mixture and toss to coat. Place chicken on rack or serving platter, then dice.
Melt remaining olive oil in a large skillet over medium heat. Saute chicken and avocado slices in oil for about 1 minute; stir in 1 cup cucumber, 1/4 cup lemon juice and pepper. Reduce heat to medium-low, and add lemon juice, garlic, celery mixture, parsley and garlic; toss ingredients well. Heat until chicken is well coated with oil. Coat chicken with oil. Cover and add seasoning mix. Sprinkle with parsley.
Remove from oven and let stand 45 minutes before slicing into 1 inch pieces. Rinse chicken pieces in hot water. Cool and slice into 1 inch strips. Garnish with avocado, celery and lemon juice. Fry over medium heat until chicken is browned and juices run clear. Remove chicken pieces and discard membranes; put mixture in a small bowl. Fry chicken along the edges lightly until golden brown.