1 1/4 cup butter or margarine
3 tablespoons all-purpose flour
3 tablespoons celery salt
4 inches toothpicks
3 skinless, boneless chicken breast halves
1 pound skinless, boneless chicken breast halves
2 teaspoons paprika
3 teaspoons cornstarch
1/3 cup olive oil
1 tablespoon finely chopped onion
1 teaspoon salt
In a medium-size mixing bowl, separate the butter after it has melted. Coat chicken with remaining 1/3 cup melted butter. Remove teeth from chicken skins; pat dry.
Heat the olive oil in a large pot over medium high heat. When the oil begins to steam, stir in chicken and paprika. Turn to coat, then add chicken, oil, celery salt, and kalamata olives. Cook and stir all together in mixture for 20 minutes. Season with salt. Cover the pot, turn to medium, and cook for 15 minutes. The chicken should be totally cooked out. Remove the chicken from the skillet.
Remove the chicken from each breast, scoop breast from skin and dice into bite size pieces. Fry on each side (do not brown sides). Fry on both sides at the same time.