5 teaspoons vegetable oil
6 skinless, boneless chicken breast halves
6 small onions, cut into 1 inch slices
1 small stalk celery, cut into thin strips
1 teaspoon salt
salt and pepper to taste
1/2 teaspoon garlic powder
6 tablespoons chicken bouillon granules
1/4 teaspoon paprika
1 cup dry bread crumbs
6 sprigs fresh parsley, chopped
Heat oil in large saucepan over medium heat. Add chicken, and cook and stir approximately 20 minutes, or until cooked through (no longer pink inside).
Place onion slice in shallow dish. Cover dish with foil. Heat oil in pan, and cook, stirring constantly, until soft (no longer pink inside).
Place celery, salt, rosemary, salt, pepper and garlic powder in pan, and heat until golden. Season with chicken bouillon granules, paprika, bread crumbs, parsley and remaining lemon juice. Bake, stirring, 30 minutes, or until chicken is no longer pink and juices have risen slightly.