1/3 cup fresh bread crumbs
1/4 cup olive oil
2 cloves garlic, smashed
1 teaspoon salt
1 pinch ground black pepper
1 (8 ounce) can chicken broth
1 tablespoon chicken bouillon granules
1 tablespoon olive oil
1 2/3 cups diced celery
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon chopped fresh parsley
1/4 teaspoon cayenne pepper
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
2 tablespoons oyster sauce
1 teaspoon oyster sauce
1/4 teaspoon salt
1 egg, beaten
2 teaspoons vegetable oil
3 cups shredded mozzarella cheese
Preheat grill for high heat and lightly oil grate.
In a large bowl, mix bread crumbs, olive oil, garlic, salt, pepper, and chicken broth.
Lightly oil grill grate. Place chicken in oiled grill pan. Cook 10 minutes on each side or until chicken is a deep golden brown. Drain on paper towels.
Using a toothpick, place celery, basil, oregano, parsley, cayenne pepper, dry mustard, cayenne pepper and oyster sauce in shallow dish, reserving 1/2 cup of mixture for garnish.
Stir chicken mixture into celery mixture. Spoon chicken mixture over chicken mixture. Top with cheese.
Brush with reserved bread crumb mixture, reserving remaining 2/3 cup mixture for garnish.