4 skinless, boneless chicken breast halves
1 small onion, diced
1 bunch celery leaves, sliced
1 large Mexican-style onion, diced
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 cup all-purpose flour
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 tablespoon chopped fresh parsley
Place chicken in a large resealable plastic bag; place chicken breast halves, onion and celery leaves. Set aside.
Heat oil in a large skillet over medium heat. Brown chicken on all sides, turning once. Remove chicken from pan; place in plastic bag. Seal bag with fingers.
In a large bowl, mix diced tomatoes, vegetables, salt, pepper and olive oil; tossing until evenly coated, about 15 minutes. Mix the flour, cheese, Cheddar cheese, parsley and parsley into chicken mixture. Transfer chicken to a large resealable plastic bag; place bag on large platter.
Bake at 400 degrees for 8 to 10 minutes, or until chicken is cooked through (no longer pink inside). Spoon chicken onto platter. Top with chicken and cheese mixture and sprinkle with parsley.