1 cup chopped celery
3 teaspoons vegetable oil
2 small carrots, halved
3-1/2 pounds skinless, boneless chicken breast halves
1 (12 ounce) package frozen chopped spinach, thawed and drained
4 (3 ounce) cans diced celery, drained
Heat oil in a large skillet over medium heat. Add celery and carrots, and toss for about 10 minutes; set aside.
Peel chicken halves and saute in oil 2 to 3 minutes, turning once. Place chicken into a large bowl. Stir spinach into chicken mixture, and toss gently.
Cover pan with aluminum foil, and cook over medium heat until chicken is cooked through and juices run clear. Remove foil and cook celery mixture over medium heat 15 minutes, stirring frequently.