2 pounds skinless, boneless chicken breast meat
1 (1.5 fluid ounce) jigger celery juice
7 cups chicken broth
6 teaspoons white sugar
2 eggs, beaten
1 teaspoon Italian seasoning
2 teaspoons diced tomatoes
1 cup fresh mushrooms, sliced
1 quart butter
3 tablespoons chopped fresh parsley
1 tablespoon dried sage
1 1/2 cups dry tomato soup
2 tablespoons shredded mozzarella cheese
1 teaspoon other seasoning
1 (14.5 ounce) can braised chicken breast fillets
1 1/2 tablespoons extra virgin olive oil, divided
Place chicken in a large bowl or dish. Place celery and chicken in a separate layer. Season with Italian mixture, tomato juice, seasoning, tomatoes and mushrooms.
Mix mixture with breast meat; arrange bottoms chicken in prepared dish. Sprinkle celery mixture over ziplcoles. Heat remaining olive oil in lightly greased skillet over medium heat. Place chicken on top; sprinkle with remaining orange zest.
Cover cheese pan with foil or baking dish or other metal covers. Saute chicken over medium low heat an additional 3 minutes. Pour 1/2 cup olive oil over chicken and sprinkle thick with remaining Parmesan cheese. Cover with foil until about 3 minutes on. Add celery mixture; sprinkle celery mixture all over chicken. Cover dish or pan immediately. Boil 2 1/2 cup milk (broil slowly or milk will boil out or drip) and continue cooking for 40 minutes or until chicken is no longer pink and juices run clear (this may take a little longer than usual). Garnish with remaining Parmesan cheese; serve.