1/4 cup margarine
1 teaspoon chicken bouillon granules
2 tablespoons onion powder
3 carrots, cut into 2 inch pieces
2 stalks celery, cut into 1 inch pieces
8 teaspoons garlic powder
In a large bowl, mix the margarine, chicken bouillon granules, onion powder, carrots and celery. Place carrots several inches apart.
Dredpe the celery instead of discarding it. Put sliced celery on top of carrots and celery. Place Italian seasoning (such as Worcestershire sauce and mustard) over the chicken.
Return chicken to a pan and spoon chicken mixture over.
Fry chicken and celery slowly in oven. Cool in pan; keep warm and cut into thin strips. Serve chicken and celery on skewers with liquor.