1 cup olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion, diced
1/2 teaspoon dried basil
1 (1 pound) whole chicken, cut into 1 inch cubes
2 stalks celery, diced
1 1/2 cups chicken broth
1 egg, beaten
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 tablespoons slivered almonds
In a large saucepan, heat olive oil over medium heat. Stirring constantly, heat 1 cup garlic and salt and pepper together until garlic is blackened; remove from heat. Stir in the onion, basil, chicken, celery and chicken broth; simmer for 20 minutes.
In a large skillet, mix together egg, onion, chicken broth, egg, celery, chicken broth mixture, egg, celery, chicken, celery mixture, chicken, celery mixture, egg, celery mixture, chicken, celery mixture, chicken, celery mixture, egg, celery mixture.
Combine chicken broth mixture with chicken mixture and stir into skillet. Season with basil, oregano, rosemary, almonds and slivered almonds. Heat through.