2 tablespoons olive oil
1 clove garlic, minced
1 (2 pound) whole chicken, cubed
1 tablespoon Worcestershire sauce
2 tablespoons minced fresh parsley
3 skinless, boneless chicken breast halves
Wash chicken.
Crush remaining pepper and celery: rub paste mixture into chicken; add with garlic, Worcestershire sauce, parsley and Parmesan cheese. Cover and refrigerate before serving.
Cover chicken with pepper and celery mixture and place in refrigerator overnight.
Remove chicken from refrigerator and sprinkle with pepper and celery mixture. Heat oil in skillet over medium-high to high heat.
Spoon about 1/3 of the seasoning mixture, then transfer the breast halves to the skillet, and brown in pan drippings. Roast chicken for about 45 minutes, turning once, until meat juices run clear. Serve skin side up.
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