2 lemon slices, trimming ends
1 egg, beaten
1/8 cup milk
1/2 cup water
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1/2 teaspoon dried marjoram
1 cup chopped celery
1/2 cup navy beans
1 large carrot, sliced
1 medium onion, diced
2 large red bell peppers, diced
1 medium red bell peppers, diced
3 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Lightly spray a large nonstick skillet with oil or margarine. Place lemon slices in skillet, and cook over medium heat for 3 to 4 minutes, or until lightly browned. Remove slices, and set aside.
Place egg in a small bowl. Coat lightly with lemon juice, then stirred in lemon zest. Sprinkle lemon slices over egg mixture. Stir celery into egg mixture, and continue to add lemon juice until all ingredients are thoroughly combined.
Place chicken in skillet; brown on both sides. Transfer to an 8x8 inch baking dish. Bake in oven for 30 minutes, or until chicken and celery are tender.
Remove chicken from oven, cut chicken into pieces, and sprinkle over chicken.
Celery leaves should be very soft and slightly charred. In a large bowl, combine lemon slices, egg, lemon juice, lemon zest, salt, marjoram, celery, bell peppers, olive oil, flour, lemon juice and salt. Pour mixture over chicken; place chicken in baking dish.
Place lemon slices, celery slices, bell peppers, olive oil, and lemon zest over chicken.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and juices run clear.
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