1 pound skinless, boneless chicken breast halves - cubed
1/4 cup water
1/4 cup chicken bouillon granules
1/4 cup celery seed
1/4 cup dried bread crumbs
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried red pepper flakes
1 tablespoon olive oil
1 onion, chopped
1 cup chopped celery
1 tablespoon olive oil
1 (10 ounce) can whole peeled tomatoes with juice
1 (10.75 ounce) can whole celery beans
Place chicken in a large, heavy skillet. Cook over medium high heat until no longer pink; remove and set aside.
Warm water in a saucepan over low heat. Bring to a low boil. Bring to a boil, and cook for 10 minutes; stir, and return chicken to skillet. Reduce heat to medium; cover, reduce heat, and simmer for 10 minutes.
Add bouillon, celery seed, bread crumbs, salt, basil, oregano, rosemary, red pepper flakes, olive oil, onion, celery and tomatoes to skillet. Cook over medium heat for about 1 minute, stirring constantly. Reduce heat to medium-low; cover, reduce heat, and simmer for 1 minute. Stirring constantly, heat to low.
Remove chicken from skillet, rinse thoroughly in warm water, and drain on paper towels.
Combine chicken with remaining 1/4 cup water and bouillon granules; stir well. Cover, and simmer for an additional 1 minute. Mix in chicken broth mixture and egg white, stirring constantly. Heat through and transfer chicken to and out of skillet.
Return skillet to stove and stir in olive oil, onions, celery, tomatoes, celery beans, diced chicken breast halves and chicken broth mixture. Cook until red color has faded, about 1 minute.
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