1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves - cut into chunks
1 cup diced celery
2 tablespoons chopped onion
1 clove garlic, minced
1 teaspoon dried basil
4 cups chopped chicken meat
1 tablespoon olive oil
2 tablespoons freshly grated Parmesan cheese
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Fry chicken about 5 minutes on each side, turning once, until lightly browned. Remove chicken from pan and allow to cool.
Heat 3 teaspoons olive oil in a large skillet over medium heat. Add chicken pieces, celery and onion to skillet; cook, stirring constantly, until chicken is cooked through and pieces are crispy. Stir in garlic and basil.
Heat remaining 2 teaspoons olive oil in a large skillet over medium heat. Cook chicken in skillet, stirring frequently, until chicken is cooked through and no longer pink inside. Remove skillet from heat and set aside to cool.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add chicken pieces and cook until just tender; remove from skillet and set aside to cool. Heat remaining 2 teaspoons olive oil in a large skillet over medium heat. Add chicken pieces and cook until well cooked. Season with salt and pepper to taste.
Return chicken pieces to skillet and cook until browned. Drain off any grease. Mix together the chicken and celery mixture and return to skillet. Stir in chicken and celery oil to bring to a boil. Return chicken pieces to skillet and cook until just tender. Add Parmesan cheese and cook until melted and fluffy. Serve chicken at room temperature.