Chicken and Okra Gumbo

2 skinless boneless chicken breast halves
2 tablespoon olive oil
2 cups chopped okra
1 medium chopped onion
2 sticks chopped celery
1 medium chopped green bell pepper
1 15 ounce chopped can tomatoes
4 cloves crushed garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Creole seasoning
1/2 cup cooked rice
3 quarts water

GARNISH
1/4 teaspoon file (optional)
1 tablespoon chopped scallions

Heat half of the oil in a heavy-bottomed casserole dish. Dust the chicken with flour and brown for 4-6 minutes on each side. Remove and set aside in a warm place. Add the rest of the oil and sauté the okra for 10 minutes stirring constantly. Add the onion, celery, bell pepper and garlic and continue to cook for 1-2 minutes. Add the chicken, tomatoes, Worcestershire sauce, seasonings and water and bring to a boil. Reduce the heat, cover the pan and simmer for 2 hours or until the chicken is tender. Skim excess fat and serve with rice in soup bowls. Garnish with chopped scallions and a sprinkling of file, if available.