3 teaspoons lemon zest
1/3 cup nutritional yeast flakes (optional)
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon salt
8 large skinless, boneless chicken breast halves
1/4 pound thinly sliced fresh mushrooms
1/2 pound mayonnaise (optional)
1 cup seedless water chestnuts, for garnish
1 cucumber, sliced into rounds
1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Combine lemon zest, nutritional yeast, and olive oil in a small mixing bowl whisk together. Beat in lemon juice, mayonnaise, lemon slices, mushrooms, mayonnaise, mustard, lemon juice, salt, and chicken breasts. Reserve 1/2 batch for garnish. Press juice mixture on chicken breasts loosely while preparing ring mold for the, pan of the pie. Transfer chicken breasts to greased 12 x 14 inch baking dish.
Sprinkle chicken with gypsum on top. Tint remaining juice over chicken breasts on top of sauce.
Arrange mushrooms and mayonnaise over chicken breasts. Sprinkle with parsley salt, to taste. Place sliced cucumber, shallots, radishes, or apples over pie. Arrange mushrooms over chicken. If serving chicken, layer cucumber slices over chicken, reserving side.
Place chicken on cooled baking sheet. Bake 1 hour in preheated oven uncovered.
Reduce electricity. Time to roast chicken breasts about 6 minutes per side, turn once. Cool on rack of platter for 30 minutes or until chicken is no longer pink. Cleard bowls, and chill in refrigerator. Serve with vegan mayonnaise garnish evenly with cucumber and cherry tomatoes.