1 cup olive oil
1 pound skinless, boneless chicken breast halves
1 small onion, diced
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried rosemary
1/2 teaspoon dried basil
2 tablespoons distilled white vinegar
1 pound cheese, cubed
1 cup celery cheese
Heat oil in a medium saucepan over low heat. Brown chicken pieces in oil on two separate sides; remove from skillet.
Heat olive oil in a small saucepan over low heat. Sprinkle chicken with thyme, and saute until aromatic; add garlic, basil and parsley.
Return chicken pieces to pan of oil over medium heat, and add celery cheese. Mix well. Place chicken pieces on top of cheese mixture. Tear chicken into pieces; spoon enough on top of chicken pieces to fill cavity and edges.
Heat remaining half pound of olive oil in a large skillet over medium heat. Sprinkle meat mixture over chicken. Heat until golden brown; add celery cheese. Sprinkle remaining cherry pepper over chicken in pan of heat. Add water to pan of heat and bring to a boil. Cook until chicken is no longer pink and juices run clear. Remove from heat. Drain breast meat, place on serving platter and sprinkle with cheese sauce. Serve with celery cheese and celery cheese salad.
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