8 skinless, boneless chicken breasts
1/2 cup olive oil
1/3 cup white wine
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon dried minced onion
2 green onions, cut into 1 inch strips
1 (8 ounce) package dry ranch-style dressing mix
1/2 cup chopped celery
1 pound shredded Cheddar cheese
Heat olive oil in a large skillet over medium heat. Add chicken breasts, and saute in olive oil 5 minutes or until chicken is no longer pink; turn chicken. Cover skillet. Cook until no longer pink, 2 to 5 minutes, or until golden brown. Remove from skillet. Stir in olive oil. Season with salt and pepper. Cover, and simmer over medium heat for 15 minutes, stirring occasionally.
Remove chicken breasts from skillet. Slice celery strips on one side into 1 inch slices. Make a well in the center of celery leaving a 1/4 inch border. Stuff celery and chicken with flour. Place chicken breasts in skillet.
Saute celery strips in hot oil for 5 minutes, stirring often. Spoon half of the celery sauce into the bottom of a separate platter serving chicken. Spoon half of the chicken meat mixture into the bowl, then spoon half of the remaining celery sauce into the bottom of platter. Spread chicken salad over celery mixture. Repeat with remaining celery sauce and chicken.
Unroll chicken in grooved mat. Sprinkle celery mixture over chicken and spread flat over. Repeat with celery mixture. Top chicken with cheese mixture. Arrange chicken over chicken salad, leaving 16 to 22 inches covering surface of celery mixture.