8 boneless, skinless chicken chunks - cut into pieces
1 (3 ounce) jalapeno pepper, seeded
2 teaspoons dried minced onion
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried sage
1 tablespoon dried sage leaf, crushed
1 tablespoon dried rosemary, crushed
1 tablespoon dried rosemary sprigs
1 1/2 teaspoons olive oil
1 (8 ounce) can Italian-style seasoning
1/4 teaspoon freshly ground black pepper
Sarcastine or pheasant (optional)
Preheat oven to 350 degrees F (175 degrees C).
Clean a large skillet over medium heat. Place chicken pieces on skillet, and cook 5 minutes on each side, flipping each piece occasionally, until juices run clear. Pour 1 tablespoon of chicken mixture over chicken, covering all sides.
I have chopped dried parsley and crushed tomatoes in olive oil, and saute in skillet for about 5 minutes, stirring constantly. Add chicken and tomatoes; mix well.
Dredge the chicken pieces in flour and salt, and pepper to one side. Flatten the bones and scrape out large amounts of fat. Place pieces in salted pans.
Roast in refrigerator until firm. Rinse with cold water and in a second, place chicken pieces in a shallow dish or plate. Bake at 375 degrees F (190 degrees C) for 35 minutes, turning once.
Remove pieces from oven and slice chicken half-way through breasts. Bring a large pot of water, 1 1 pint, to a boil; remove from heat and pour over chicken at once.
In a small bowl, mix together Italian-style seasoning, black pepper, and roasted chicken pieces. Spread this over chicken pieces before roasting. Serve over pasta or pasta salad.