6 skinless, boneless chicken breast halves
3 cloves garlic, minced
1 tablespoon water
1/2 teaspoon paprika
1 teaspoon dried oregano
3 cups tomato juice
2 cups olive oil
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon saltine pepper
2 teaspoons dried basil
2 teaspoons dried oregano
8 ounces Parmesan cheese
2 tablespoons Italian seasoning
1/2 cup milk
1 cup chopped fresh parsley
2 tablespoons dried oregano
Heat olive oil in a medium skillet over medium heat. Rub poultry breasts with garlic and water. Cook 10 to 15 minutes on each side, or until lightly browned. Remove chicken and turn onto plates.
In a small bowl or small bowl, mix tomato juice with olive oil, rosemary, salt, saltine pepper, basil and oregano. Pour over chicken and spoon sauce over. Sprinkle with Parmesan cheese and sprinkle with Italian seasoning. Spread meat mixture over the chicken. Cover and refrigerate overnight.
Remove the cover during the day and continue cooking chicken over medium heat for 10 minutes per thigh. Add pasta sauce and chill.
Remove chicken. Discard the skin, bones and other tissues, cutting meat into pieces. Place breasts on a platter and place on waxed paper to dry.
Preheat the grill for medium heat, using foil to keep the chicken warm. Grill the sauce over medium heat until hot. Serve over chicken breasts.
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