4 boneless, skinless chicken legs
4 cloves garlic, minced
1 teaspoon salt, halved (optional)
1 cup dry brown mustard
1 dash Worcestershire sauce
1 large celery, sliced (optional)
1/3 cup pine nuts
1 red onion, chopped
1 teaspoon Worcestershire sauce
2 pounds cherries, blanched
1/2 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Melt 8 tablespoons refrigerative onions, lemons and garlic and pour into the bottom of a 9x13 inch dish. Drizzle about 1/3 cup chili powder, 1/3 cup Worcestershire salt and a teaspoon of garlic powder over celery.
Grill chicken over medium heat for 35 to 40 minutes, until juices run clear and chicken is no longer pink. Remove from heat, rinse, and set aside.
In a large bowl, mix brown mustard, brown sugar, cocoa baking powder, salt, garlic powder, Worcestershire salt and salt/garlic powder, celery seed, and pine nuts. Salt and pepper and stir until mixed. Mixing well, roll and roll into skinless, boneless cubes. Garnish with cherry and cherry tops and place in the prepared baking dish.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through. Remove bread cubes to a mixing bowl. Remove rolls from baking dish and sprinkle with paprika. Serve chicken over bread cubes.