1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup vegetable oil
2 teaspoons paprika
3 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons kosher salt
1/2 teaspoon white sugar
1 teaspoon fresh lemon juice
1 teaspoon dried dill weed
1/2 teaspoon dried basil
Combine garlic powder, salt, oregano, basil, oil, paprika, garlic, olive oil, kosher salt, white sugar, lemon juice, dill weed, garlic salt and paprika in a small bowl. Cover and marinate chicken in refrigerator for up to 24 hours.
Place chicken in marinade and refrigerate for up to 24 hours.
While chicken is marinating, season with olive oil, kosher salt, white sugar, lemon juice, dill weed, garlic salt and paprika.
Remove chicken from marinade and reposition it on a large, shallow dish. Brush marinade with lemon juice to cover, allow to sit overnight, then braise in a large skillet.
Remove the chicken from the marinade and place into a large skillet. Brown in oil, turn and brown all over. Season with paprika, garlic salt and basil.
Top each breast of chicken with 1 1/2 teaspoon of the marinade and sprinkle with the remaining marinade. Place in a platter and repeat with remaining breast of chicken. Top with marinade, then repeat with remaining breast of chicken and dish of chicken.
I really liked this cookie. Even my husband loved them!
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