1 chicken breast
1 (16 ounce) can chicken broth
1 1/2 cups milk
1/2 teaspoon dried minced onion
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons brown sugar
1 (1 ounce) square unsalted butter
1/2 cup finely chopped onion
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
3 tablespoons chopped fresh parsley
1 tablespoon chicken bouillon granules
1 teaspoon dried sage
1/2 teaspoon chili powder
1 (16 ounce) can chicken bouillon
Place chicken breasts in a large bowl and mash together with the broth, milk, onion, oregano, rosemary, basil, salt, brown sugar, butter, onion, lemon juice, oregano, basil, marjoram and parsley. This mixture will be sticky. Cover and refrigerate overnight.
When the chicken breasts are cool, roll up and insert butter knife into the outer skin of the chicken breasts.
Preheat the broiler.
Slice chicken breasts lengthwise.