2 tablespoons vegetable oil
3 large yellow onions, cut into 1/2 inch strips
3 cloves garlic, minced
1 cup chopped celery
3 tablespoons lemon juice
1 tablespoon breakfast spice
1 cup cooked, cubed chicken
1 pound skinless, boneless chicken breast halves
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Mix together the oil, onion, garlic, celery, lemon juice, chicken, celery salt, and chicken pieces.
Place celery salt into a small bowl, and set aside. Heat olive oil in a large skillet over medium heat. Add chicken, and saute for about 1 to 2 minutes, or until almost cooked through. Add egg and milk and continue cooking until chicken is cooked through.
Stuff chicken breasts with celery salt, parsley, salt and pepper. Add celery salt/pepper mixture to celery salt mixture and season with salt and pepper.