1 pound skinless, boneless chicken breast halves
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons lemon zest
1 teaspoon lemon zest
1 whole celery, cut into 1/4 inch cubes
1 whole onion, cut into 1/4 inch cubes
3/4 teaspoon salt
4 tablespoons butter, melted
1/2 cup olive oil
2 tablespoons all-purpose flour
1/3 cup milk
1 tablespoon dried parsley
1 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon minced fresh parsley
1/2 teaspoon crushed coriander
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 8x4 inch baking pans. Slice chicken breasts in half and scoop out chicken meat through the cooking-sheet seam.
In a medium saucepan, combine lemon juice, lemon zest, lemon zest, celery, onion, salt, butter, olive oil, flour, and milk. Mix together well. Place chicken meat side up on each pan.
Bake uncovered in preheated oven for 20 minutes. Remove chicken from oven, rinse under cold water, and shred on paper towels.
Remove parchment paper from baking sheets and place on rack of oven. Bake uncovered for 2 hours or until chicken juices run clear. Remove rack of oven from oven.
While chicken is baking, combine celery, onion, salt, butter, olive oil, flour and milk in a medium saucepan over medium heat. Bring to a boil, stirring constantly, then slowly reduce heat to low. Stir in parsley and pepper.
Bake uncovered 10 to 15 minutes, or until chicken is cooked through and juices run clear. Remove chicken from oven, shred and place on rack of oven. Refrigerate covered chicken until ready to serve with soup or pasta.
Bring a large pot of water to a boil. Add pasta and chicken and cook for 15 minutes. Add pasta sauce and chicken and stir until sauce thickens. Remove pan from oven and spoon sauce over chicken.
After cooking uncovered for 15 to 20 minutes, turn oven off. Add pasta sauce and chicken to sauce and heat gently. Stir chicken into sauce before serving. Garnish with parsley and crushed coriander.