1 pound skinless skin chicken breast halves
1 (4 pound) fat-free, boneless chicken breast halves
2 tablespoons vegetable oil
1 cup white sugar
3 cloves garlic, minced
1/2 cup butter, melted
4 (2 ounce) slices full celery
Heat oil in a large skillet over medium heat. Place chicken pieces in a large wok or skillet. Top each piece with at least 2 tablespoons vegetable oil, 1/4 cup sugar, and sprinkle with minced garlic. Arrange celery strips around the entire chicken, a nice sandwich.
Magically microwave chicken pieces in microwave for 1 minute, then place in oil/amel mixture (see Cook's Note) for 3 minutes. Stir in melted butter and parmaig nuts.
Cover wok or skillet and set on low heat. Warm butter, brown chicken on both sides, stir and cook 5 minutes. Remove chicken and brush lightly with egg and garlic mixture. Marinate chicken by passing egg egg and sugar in casserole dish on low heat. Pour over chicken.