3 skinless, boneless chicken breast halves
2 heads celery - cut into 1 inch cubes
1/4 cup soy sauce
1/4 cup cold water
1 cup white wine
1 tablespoon lemon juice
2 teaspoons distilled white vinegar
1 tablespoon olive oil
1 teaspoon paprika
2 teaspoons onion powder
2 teaspoons dry mustard
1 teaspoon dried oregano
2 teaspoons sesame seeds
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried sage
2 teaspoons celery seed
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon sesame seeds
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon paprika
2 teaspoons canola oil
Place chicken breasts in a microwave-safe bowl and microwave on high for 15 to 20 minutes. I've found that on odd number days this works well.
Remove chicken from microwave and squeeze in lemon juice. Mix in white wine, lemon juice, vinegar, olive oil, garlic powder, oregano, sesame seeds, basil and salt. Mix thoroughly. (Note: Some stores carry tuna & crab cooking spray.)
Place chicken on a sheet of waxed paper to dry on the bottom of the dish. Spread tuna and crab mixture over chicken. Top with golf ball-sized shrimp, dice and spoon mixture onto chicken. Apply mustard and vinegar to cheese mixture and place on top. Sprinkle mixture over chicken, and top with shrimp.
Cook over medium heat for 7 to 8 minutes, until chicken is cooked down and no longer pink in the middle. Season with parsley and serve.