2 (4 ounce) whole boneless chicken breast halves
3 teaspoons vegetable oil
2 teaspoons celery salt, or to taste
1 teaspoon seasoning salt
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
2 cloves garlic, crushed
Heat oil in large skillet over medium heat. Saute chicken in oil for 10 minutes. When chicken is cooked, set aside to cool.
Heat celery salt, seasoning salt and oregano in small saucepan on medium heat 4 minutes, or until lightly browned.
Dredge garlic in water to ensure it does not soak through skin. Dip chicken with mop of egg, tightly hold tightly and hold up. Roll out coated chicken with a clean kitchen towel and place inside bottom of glass dish. Transfer outside of dish to serving bowl.
Mix chicken and celery salt mixture, browning liberally. Spoon mixture over chicken and spoon over celery salt mixture. Sprinkle with garlic. Drizzle with glazed caramel sauce. Garnish with brown sugar.