5 chicken breast halves
1 cup chopped celery
1 shallot, minced
1 onion, minced
1 tablespoon all-purpose flour
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
Place chicken into a large resealable plastic bag; cover with plastic wrap and refrigerate 8 hours or overnight. Place chicken in plastic bag with sheets of aluminum foil to keep it from drying out.
Preheat a grill for high heat and lightly oil grate. Remove chicken from plastic bag, and pat dry with paper towels. Attach a sheet of aluminum foil to the bottom of the plastic bag. Fill plastic bag with chicken, and add as much lemon juice as you want.
Grill 10 minutes on each side. Remove chicken from bag, and place on grill to grill 10 minutes, turning once, until chicken is no longer pink and juices run clear. Remove aluminum foil and grill for 2 to 3 minutes per side until chicken is no longer pink and juices run clear. Cook turkey breast side down on grill for 5 minutes per side.
Place chicken breasts on foil five inches apart, and layer with chicken, celery, onion, garlic/green pepper, rice, lemon juice, vinegar and water.
Cut chicken breast meat into thin strips about 1 inch thick. Heat oil in a large heavy skillet over medium heat. Add chicken and celery strips and fry for a few minutes, then set aside.
Season chicken with lemon juice, vinegar and celery/onion juice. Fry chicken breasts for about 5 minutes, turning frequently. Heat oil in another large skillet over medium heat. Add egg and tomato paste; pour sauce over breasts and toss lightly.