12 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 medium onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1 tablespoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons salt
3 tablespoons Worcestershire sauce
1 tablespoon yogurt
3 tablespoons olive oil
2 tablespoons chicken broth
3 tablespoons minced fresh rosemary stick
3 tablespoons Parmesan cheese
2 tablespoons miniature non-fat yogurt
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
14 (4 ounce) cans chicken broth
1 teaspoon Worcestershire sauce
2 tablespoons table salt
8 (4 ounce) hot cooked chicken breast halves
Heat olive oil in a medium skillet over medium heat. Stir in chicken , acid-free salt, lemon juice and rosemary. Saute for 40 to 50 seconds, stirring occasionally.
Add onion-green pepper mixture to skillet, stirring gently. Reduce heat to medium-low; add garlic and rosemary to skillet, stirring slightly. Cook for approximately 30 seconds. Stir in salt-white vinegar, chicken broth, garlic, rosemary, thyme, and salt. Return to medium-low heat, stirring constantly, for approximately 1 minute. Sprinkle with
1 cup chopped pecans. Sprinkle chicken over pecans. Pour sauce over chicken, stirring occasionally, and cook over medium-high heat until sauce coats all sides. Ladle into gizzard shells to serve. Serve with celery powder.