1/2 cup olive oil
1/2 cup butter
1 cup lemon juice
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt and pepper to taste
1/4 cup diced celery
3 cloves garlic, minced
Preheat the oven to 350 degrees F (175 degrees C).
Heat olive oil in a medium saucepan over medium heat. Saute for about 10 minutes, or until chicken is golden brown. Remove skin, and cut much of the fat below the skin with a slotted spoon.
Stir butter and lemon juice into the skillet. Season with salt, garlic powder, salt, pepper, and large chunks of celery. Mix well, and sprinkle with garlic and olive oil.
Finally, pour garlic garlic pepper into the pan. Stir all together. Top with celery tomato, and cover the pan with aluminum foil.
Bake, uncovered, in the preheated oven 35 minutes, or until chicken is tender and juices run clear. Fluff each breast with a fork, and cool to room temperature. Serve hot over greens with celery tomato jam.