3 whole chicken breasts
5 c. boiling water
4 chicken bouillon cubes
2 celery tops
2 carrots
2 sprigs parsley
1 sm. bay leaf
1 tsp. salt
2 tbsp. unflavored gelatin
3 1/2 c. cooked vegetables (asparagus, carrots, corn, brussel sprouts, celery)
1 1/4 c. mayonnaise
3 black olives
Salad greens
Tomato wedges
Paprika

Place chicken breasts in a kettle. Dissolve bouillon cubes in boiling water; add to chicken, bring to boil, skim. Add next 5 ingredients. Cover, bring to boil and simmer until chicken is tender. Cool chicken and broth quickly. Remove skin and bones from chicken breasts (irregular pieces of chicken are combined with vegetables in mold). Skim fat from broth.

Soften gelatin in 1/4 cup cold water; heat until gelatin is melted then combine with 4 cups broth. Correct seasoning, chill until syrupy. Add cooked vegetables and chicken chunks to 3 1/2 cups of the chilled broth. Pour into a 2 quart mold, chill until set. To remaining 1/2 cup chilled broth add 1/4 cup mayonnaise, mix until smooth and pour over chicken breasts to glaze them. Decorate each chicken breast with 1/2 black olive, chopped parsley and a sprinkling of paprika.

To serve: Unmold vegetable aspic, garnish with greens. Arrange chicken breasts on platter, garnish with greens and tomato wedges. Makes 6 servings.

Dressing: Thin remaining 1 cup of mayonnaise with a little chicken broth. Add lemon juice if desired.

If broth sets, heat it a little before adding mayonnaise.