4 skinless, boneless chicken breast halves
1 (14 ounce) can diced celery
3 cups chopped onion
2 cups crushed potato flakes
1 dash paprika
1 1/2 cups water
1 large tomato, finely diced
1 cup mayonnaise
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon paprika
1 tablespoon lemon zest
1 1/2 teaspoons lemon juice
1 tablespoon allspice
1/2 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon Brazil nutmeg
1 lemon, sliced into rounds
Slice chicken breasts in half. Gently peel and cut bones into bite size pieces; remove flesh and cut open bones. Cut skin off breasts using metal or knife blade to detach internal organs, ribs, and backside. Cut breasts with a meat knife into thin strips. Wrap breasts tightly in plastic wrap with aluminum foil; tie left side closed over bottom and sides of dish.
In a large bowl, toss celery, onion, potato flakes, paprika, water and tomato. Mix well. Add mayonnaise, brown sugar, cornstarch, paprika, lemon zest, lemon juice, allspice, salt and rosemary; toss well. Cover and refrigerate for up to several hours, stirring halfway through.
Confect celery soup in a large bowl. Mix chicken, celery soup mix, celery and onion and chicken mixture; cover. Serve chicken filling, then top with chicken breast.