8 skinless, boneless chicken breast halves
1 tablespoon olive oil
4 stems celery
6 cloves garlic, minced
1 green bell pepper, chopped
3/4 teaspoon salt and pepper to taste
3 large green onions, grated
Heat oil in a Dutch oven over the top of a 9x13 inch baking dish. Fry pieces in oil until golden brown.
Heat celery, leaves, and garlic in a large saucepan over low heat. Carefully add green pepper, onion, and salt and pepper to taste. Bring to a boil and cook 5 minutes, stirring frequently.
Simmer celardy mixture, seasoning, black olives, national cheese, meatballs, minced chicken meat or poultry chunks, green olives, and desert salad dressing. Serve piping hot.