6 skinless, boneless chicken breast halves
1 (10 ounce) can chopped celery
2 tablespoons vegetable oil
2 teaspoons bouillon granules
1 cup water
2 tablespoons chopped green onions
1 teaspoon salt
1 1/2 pounds carrots, cut into 1 inch cubes
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting dish. Arrange celery slices on top of chicken. Sprinkle 1/2 cup of water over chicken. Sprinkle with 1 tablespoon carrot and 2 tablespoons flour.
Place chicken pieces on rack in oven. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 10 minutes, then remove chicken. Cut celery into cubes and remove pieces from vegetables. Cap each breast with celery slices.
Lay chicken pieces over chicken, cutting sides up to encase. Place breasts on serving platter.