2 1/2 pounds chicken breast halves
3 stalks celery, finely chopped
1 1/2 teaspoons dried basil
1 teaspoon dry garlic powder
1 teaspoon dried parsley
1 dash smoked paprika
1 dash salt
1/2 teaspoon dried oregano
1 dash dried basil
1 dash paprika
2 tablespoons dry white wine
2 tablespoons vegetable oil
Place chicken on a foil-lined pan.
In a small skillet, cook celery and basil in oil until lightly browned. Remove chicken from skillet and place on a paper towel-lined plate.
Place celery and basil in wine pan. Bring the oil to a boil, reduce heat and cook celery and basil in wine until tender. Reduce heat, and simmer 5 to 10 minutes.
Place chicken on broccoli side up in saucepan. Return chicken to the marinated pan. Refrigerate about 24 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from marinade and reserve marinade in 2 1/2 oz jars, containers are freezer friendly. Place chicken on foil lined baking dish, and bake for 30 minutes on each side. Remove foil and bake for 20 minutes on each side.
Bring a large pot of water to a boil. Add chicken and saucepan and cook until cooked through (no longer pink inside). Remove chicken from platter and return to marinade. Discard foil.
Stir celery and basil together in olive oil, and bring to a simmer. Stir celery and basil into saucepan and bring to a simmer. Remove from heat. Stir chicken into saucepan tortillas, coating well.
Bring a large pot of water to a boil. Add chicken and saucepan; cook 30 minutes or until cooked through (no longer pink inside).
Meanwhile, light onion, celery and basil in a medium skillet. Place a sheet of waxed paper under foil to keep it from burning. Press sauce in place of chicken, but add water if necessary to keep it moist and tender.
Remove chicken from marinade and transfer to platter; immediately place celery and basil in saucepan and heat 40 minutes, stirring occasionally. Remove foil and pour sauce over chicken, reducing the volume of sauce. Top with chicken strips, then lettuce, tomato, cheese, parsley, onion and bell pepper.
Arrange chicken strips onto foil serving dish. Spread sauce over foil and top with chicken strips. Garnish with white wine. Serve at room temperature.