1 cup dried rosemary
1/4 cup olive oil
1 large onion, cut into thin strips
1 cup sliced celery
1 cup diced carrots
4 boneless, skinless chicken breast halves
2 cups water
In a large skillet, heat olive oil over medium heat. Cook onion, celery and carrots in olive oil until golden brown; stir in the chicken pieces. Reduce heat to low; cover pan, remove from heat and allow to cool. Drain fat; pour over chicken and vegetables.
Cover dish, mist with olive oil and pour in chicken broth. Bring to a boil; reduce heat to low, cover and simmer for 20 minutes stirring occasionally.
In a small bowl, stir together rosemary, broth and pepper and store mixture in freezer bag.
After 20 minutes, remove chicken from skillet, cut into 1 inch cubes and transfer using toothpicks. Place chops across noodles and spoon mixture over chicken. Cover dish and refrigerate 20 minutes, uncovered.
Meanwhile, in a large saucepan, combine chicken broth, celery oregano and chicken broth mixture. Bring to a boil, stir just to boiling and remove from heat.
Place celery slices in bottom of greased 13x9 inch baking dish; pour over chicken and vegetables.
Cover tightly, add green onions and orange zest and sprinkle with red wine. Cover and refrigerate overnight.
While chicken and vegetable are cooking, stir in rice. Reduce heat to medium and stir in pepper and lemon zest.
Bake for 5 to 8 minutes in the preheated oven. Chicken should be cooked through and vegetable should be tender. Serve chicken with celery slices.