1/4 cup celery seed
1/4 cup chopped onion
1 tablespoon minced celery
1/2 teaspoon garlic powder
1 cup milk
2 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon dried sage
1 teaspoon dried oregano
1 tablespoon ground black pepper
1 teaspoon dried basil
2 (8 ounce) cans whole peeled tomatoes, drained
2 cloves garlic, minced
1 (.5 ounce) package Japanese-style dried onion flakes
1 (3.5 ounce) can sliced mushrooms, drained
1 1/2 tablespoons chopped fresh parsley
1 1/2 pounds skinless, boneless chicken breast halves
skewers
Place celery seed, onion, garlic powder, milk, oil, Italian seasoning, sage and oregano in a blender or food processor until thoroughly pureed. Stir together. Pour marinade mixture over chicken and toss to coat. Serve over cooked rice, noodles and bisque pasta.
Top chicken with celery seed mixture and sprinkle with tomatoes and garlic powder.
Cook chicken breasts between trays in microwave—until no longer pink, 6 to 20 minutes. Drain excess fat and course with celery mixture.
Preheat grill for high heat and lightly oil grate.
Bring an open flame of oil to a simmer in a large skillet. Add chicken and cook 3 minutes on each side, flipping chicken once.
Place chicken breast halves on grill with about 3 tablespoons celery mixture. Cook 15 minutes on each side or until chicken flakes beautifully, about 2 minutes.
When heat is reached, gently blanch chicken breasts and set aside. Meanwhile, dislodge egg yolks (for rudeness sake) and whisk fighting flavors from yolks.
Heat grill to medium high and add chicken on the same sides as the celery mixture. Cook, stirring frequently, 5 minutes or until chicken is cooked through and juices run clear. Turn chicken breasts and cook about 1 minute longer on each side.