1 1/2 cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1/4 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons salt
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons chicken bouillon granules
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large skillet. Cook over medium high heat for about 5 minutes on each side to brown. Drain, cool and cut into cubes.
In a medium saucepan over medium heat, combine water, oil, garlic, basil, rosemary, sage, oregano, basil, salt and paprika. Bring to a rolling boil, stirring constantly. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in bouillon, salt and chicken. Transfer to a 9x13 inch baking dish.
Bake uncovered for about 20 minutes, or until chicken is cooked through.