4 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1/2 onion, thinly sliced
1 cup milk
salt and pepper to taste
2 cups shredded Cheddar cheese
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 cloves garlic, minced
1 tablespoon paprika
1/2 cup chopped green onions
2 tablespoons lemon juice
Place chicken in a medium nonstick skillet over medium heat. Reduce heat to medium-high heat, and add oil; stir-fry for about 3 minutes. Stir-fry chicken 10 to 12 minutes, turning 2 to 3 times until no longer pink. Pour in milk and onion, and cook 5 minutes; stir-fry I 6 minutes longer or until chicken is no longer pink and juices run clear. Remove chicken from skillet and place in shallow baking dish.
Heat olive oil in a large skillet over medium-low heat. Brown chicken skin side up in oil; set aside.
In a large mixing bowl, combine chicken, vegetable oil, onion, milk, salt and pepper. Mix well and stir-fry for 5 minutes, stirring occasionally. Stir chicken gently with parsley, green bell pepper, yellow bell pepper, celery and red onion until golden; drain.
Transfer chicken to rack in skillet. Heat olive oil over medium heat, and lightly oil grill. Transfer chicken to pan with juices from skillet, stirring gently. Pour over chicken.
Spoon chicken mixture into grill-top. Cook 5 minutes, stirring occasionally. Grill 5 minutes or until chicken is cooked through and juices run clear. Serve hot.
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