1 bunch celery, halved and halved
1 cup carrot juice
1 cup chicken broth
2 teaspoons garlic powder or to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
2 tablespoons vegetable oil
2 teaspoons lemon juice
2 teaspoons dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
2 teaspoons dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon dried basil
1 (8 ounce) can chicken broth
Place the celery, carrot juice and chicken in a large mixing bowl. Mix well. Transfer mixture to a medium saucepan and heat to 375 degrees F (190 degrees C).
Sterilize chicken pieces by placing them seperately onto your hands and kneading them into the thickened mixture. Place mixture on a greased or parchment lined cookie sheet.
Fry chicken pieces on all sides or on one side at a time until golden brown, about 5 minutes.
Remove chicken from broth and place on waxed paper to cool completely. Transfer chicken to serving dish, and stir chicken with celery mixture.