2 1/2 pounds skinless, boneless chicken breast halves
1 pound celery, diced
2 large potatoes, diced
1 onion, diced
1 teaspoon vegetable oil
1 cup vegetable oil for frying
1 teaspoon salt
2 cups chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon lemon zest
1 cup water
1 cup softened Swiss cheese
Heat oven to 350 degrees F (175 degrees C).
Place chicken in 2 large baking dishes and fry until lightly browned on both sides. Drain and place on sheet of foil.
In a small mixing bowl, mix cabbage, carrots and onion. Transfer to foil sheet. Coat with remaining vegetable oil.
Heat oil in a large saucepan, and add mushrooms and chicken; stir gently for about 5 minutes, until mushrooms are dark.
In a small bowl, mix celery mixture, peas, carrots and potatoes. Transfer to celery sheet.
Preheat oven to 350 degrees F (175 degrees C).
Heat Frying Pan in 2 1/2 H2 (1 ounce) increments, turning once, until oil is emulsified. Fry celery slices in hot oil, about 15 minutes.
Turn celery slices about 10 minutes into cooking.
Spread chicken cubes in large saucepan, and cover with celery. Pour chicken broth and Worcestershire sauce over chicken. Stir gently until chicken is evenly coated. Add paprika and lemon zest; pour over celery, and toss to coat.
Fry chicken 6 minutes, turning once. Place celery over center of chicken. Fry 5 minutes on each side. Remove chicken from chicken broth; drizzle with chicken liquid from skillet and place over celery.
Cover plastic wrap, aluminum foil or aluminum foil with aluminum foil; place plastic wrap in plastic container to tightly seal.
Fry chicken 1 minute on each side. Try to flip halves when overlapping, latching using fork. Pour chicken into plastic container with sauce. Ships in lettuce/tomatoes and shredded cheese.