Instructions: We find that the tender chicken combined with the crunch of the celery and the salty cheese and basil make a great summer chicken dish, served on the deck with French bread or good sourdough.

We have doubled and even tripled this recipe for parties.

3 to 4 pounds boneless, skinless chicken breasts 1/4 cup olive oil
1/4 cup dried basil
1/2 pound feta cheese, crumbled into evenly sized chunks 2 cups diced celery (4 ribs)

Cooked pasta or rice (white, brown or wild)

Cut chicken into approximately 1 inch cubes or narrow strips. Heat olive oil in large, well-seasoned cast-iron skillet or nonstick pan, or even a wok. Add chicken and cook fully over medium-high heat, until juices no longer run pink.

(Do not drain the liquid from the chicken! A little olive oil never hurt anybody.)

Reduce heat to medium-low. Add basil and feta cheese, stirring/tossing gently and intermittently until feta begins to melt or soften. Add the celery when feta has softened and cook until celery softens slightly, about 5 minutes. Turn off heat. Transfer everything to a large serving dish and serve immediately.

Variations: Substitute 1 red bell pepper (julienne) for the celery. Add julienne red bell pepper and coarsely chopped onion to the celery.

Serve any of these variations over cooked pasta or rice (white, brown or wild).

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