1/2 cup olive oil
2 cloves garlic, minced
4 skinless, boneless chicken breast halves
1 1/2 teaspoons salt
1/4 cup lemon juice
1/4 cup finely chopped onion
1 teaspoon dried sage
1 cup chopped fresh parsley
1 (8 ounce) can diced celery
1 green bell pepper, chopped
6 skinless, boneless chicken breast halves
1 tablespoon cornstarch
1 tablespoon olive oil
In a frying pan, heat oil, garlic, chicken, salt, lemon juice, onion, sage, parsley, celery and green pepper. Coat well and cook over medium high heat until chicken is golden brown. Remove chicken and turn to grease.
Place cornstarch in a small bowl. Combine olive oil and marinated chicken and cut into small pieces. Place chicken pieces on the bottom of 4 greased 12-cup casserole dish, spooning pieces over bottom of dish. Heat oil in 5-qt. skillet over medium heat.
Bake chicken in preheated oven for 15 to 20 minutes or until chicken is cooked through and juices run clear. Turn chicken, pour water and tomato sauce over chicken, cover and simmer for 2 to 3 minutes.
Remove lid from oven and place pan on rack in broiler pan. Sprinkle with browned onion and sprinkle with celery salt. Place pan on rack in broiler pan. Place pan in hot oven to steam chicken, turning once. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until chicken is cooked through and juices run clear. Reduce heat to 350 degrees F (175 degrees C) and continue to cook for 10 to 15 minutes, or until chicken is no longer pink. Serve chicken in a large bowl with tomatoes and celery salt.