4 skinless, boneless chicken breast halves
8 slices white Swiss cheese
1 large onion, sliced into rings
1 cup chicken broth
1 (8 ounce) package dry onion soup mix
2 tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
3 stalks celery, halved
1 teaspoon crushed red pepper
1 1/2 teaspoons dried oregano pepper
1 teaspoon salt
1 teaspoon paprika
1/4 cup chopped fresh parsley
4 cups shredded Cheddar cheese
1/2 cup sliced kalamata olives
Preheat grill for high heat.
Add chicken to lettuce pile in bottom of aluminum foil envelope encasing rectangle of foil (See Defrosting Pan for instructions). Place chicken wing side down onto charcoal grill. Grate chicken pieces using serrated knife. Repeat lay of foil over chicken and roll up to enclose entire length of foil.
Bring large pot of water to a boil. Add chicken and celery pieces; cook for 5 minutes or until chicken is transparent. Add chicken broth, chicken and celery to pot along with onion and carrots. Bring to boil; reduce heat and simmer, stirring occasionally, for 20 minutes or until chicken is tender.
Meanwhile, in a medium bowl combine chicken with chicken broth mixture.
Stir oil into pot of water to cover chicken and vegetables. Bring to a boil, reduce heat to medium-low and add celery. Simmer for 10 minutes, stirring occasionally.
Stir in celery and chicken broth mixture. Simmer, stirring occasionally, for 10 minutes. Discard celery leaves and add remaining chicken parts. Stir in paprika, oregano, salt, red pepper, lemon juice and Cheddar cheese.
In a medium bowl, combine chicken and vegetables. Mix thoroughly and reserve chicken.
Heat oil in 10-qt. wok or large skillet over medium heat. Add celery and vegetables; transfer to bowl with celery and vegetables. Heat oil over medium heat.
Dredge chicken and celery pieces in egg yolks, then place chicken pieces in skillet with side of wok in order. Cook over medium heat for 1 to 2 minutes, then stir chicken pieces into egg yolks.
Transfer chicken into wok with celery and celery pieces, then cook egg yolk on high heat for 2 to 3 minutes, stirring, until mixture is bubbly and coating the bottom of the pan.
Remove chicken from wok; dress wok with chicken parts. Place chicken on warm plates, then transfer to pan with remaining celery and celery pieces. Sprinkle with Kalamata olives.
Place tomato slices over chicken in half-moon candies or in bowls. Serve chicken on a large baking sheet or on rack in a single layer. The top and sides will be hot. Garnish with cotija cheese if desired. Garnish with cherry tomatoes or any
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