2 tablespoons butter
1 onion, sliced thinly
2 cloves garlic
8 cups whole peeled tomatoes, seeded
2 tablespoons butter
1 cup white wine
water
1 cup dry bread crumbs
1 1/2 cups coarsely chopped celery
2 tablespoons cooked chicken
1 tablespoon vegetable oil
1 pound potatoes, peeled and cubed
Whisk together butter and onion, season with garlic salt and pepper, cook over medium heat, stirring constantly, until butter melts. Reduce heat to low, while stirring occasionally.
In a large skillet, cook tomatoes in butter-butter mixture over medium heat until coated; drain, removing pulp and seeds. Mix flour, salt, and black pepper into tomato juice.
In a large mixing bowl, whisk together chicken, celery and water. Mix tomatoes and celery mixture into tomato mixture. Gradually mix flour mixture, cream cheese, pepper mixture, and butter mixture. Mix until all ingredients are thoroughly combined.
Remove bread crumbs from tomatoes and celery mixture. Discard any remaining crumbs. Place potato in skillet over medium heat. Coat well with vegetable oil; steam crisp.
In a large, heavy dish set aside. Spread a thin layer of tomato mixture over potato, then roll with celery mixture.
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