3 tablespoons butter
3/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon onion powder
4 skinless, boneless chicken breast halves
3 cups breads
3 tablespoons olive oil
1 large onion, chopped
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 large carrot, cut into 1 1/2 inch strips
1 medium size onion, cut into strips
1/2 cup chopped celery
Preheat an outdoor grill for high heat, and lightly oil grate.
Stir butter, pepper, garlic powder and salt into the garlic powder mixture. Stirring well, season chicken with onion powder, celery and red pepper.
Cover, and cook on low for about 30 minutes.
Remove chicken from the pan, and let rest on a slice of towel for 5 minutes, then add 3 hours of lean cooking time.
Stir chicken into the breads and stir well. Spread a layer of vegetable, chicken, bread mixture onto the bottom of a large baking dish. Arrange chicken over all, and top with celery leaves.
Bake uncovered in the preheated oven for 40 minutes.
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