| How To Cook: |
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1. Cut each chicken breast in half.
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2. Heat ½ cup water and 2 tablespoons butter in a large pan and slowly simmer the chicken (covered) for 45 minutes, or till tender.
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3. Drain, reserving the broth.
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4. Meanwhile, heat 2 tablespoons butter and the lemon juice in another saucepan and slowly simmer the chicory (covered) for 30 minutes or till tender; drain.
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5. Melt 1 tablespoon butter in a saucepan, remove from the heat, and stir in the flour and then the chicken broth (about ¾ cup).
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6. Bring to the boil, stirring and simmer till it thickens, then add the cheese.
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7. Now start heating the oven to moderate (350°F).
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8. Toss the breadcrumbs with 3 tablespoons melted butter and set aside.
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9. Remove the bones from the chicken breasts and arrange the flesh in a buttered baking dish; top each with a head of chicory and sprinkle with capers and celery seeds.
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10. Pour the sauce over all, top with bread crumbs and bake for 20 minutes; sprinkle with parsley.
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