1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 teaspoon dried basil
1 teaspoon dried rosemary
salt to taste
1/2 teaspoon garlic powder
1 teaspoon dried thyme
1 (14 ounce) can diced green chilies, drained
1/2 cup chopped fresh parsley
3 tablespoons olive oil
1 (3.5 ounce) jar minced rosemary
3 tablespoons minced fresh thyme
1 teaspoon ground black pepper
1/4 teaspoon dried basil
1 tablespoon crushed red pepper flakes
1 tablespoon crabmeat
1/4 teaspoon dried radicchio
3 tablespoons olive oil
2 teaspoons minced fresh rosemary
1 teaspoon cooked bay leaf
1 teaspoon dried lemon zest
Heat oil in a large skillet over medium heat. Stir chicken into skillet. Broil for about 5 minutes, turning once. Remove chicken from skillet, skin side down, and place in shallow dish or bowl.
In a large bowl, combine vegetable oil, basil, rosemary, salt, garlic powder, thyme, salt, garlic powder, and thyme. Mix well.
Heat olive oil in a large skillet over medium heat. Fill skillet with 2 tablespoons rosemary mixture, and cook, stirring frequently, until puffed and golden brown, about 5 minutes.
Place chicken in skillet or oven broiler. Place pepper on bottom of greased 9 inch-square pan. Pour egg mixture over chicken, and continue cooking, stirring occasionally, until chicken is cooked through and juices run clear, about 5 minutes.
Transfer chicken to skillet, and sprinkle with crabmeat, rosemary, and basil mixture. Cover skillet, and cook over medium-high heat about 30 minutes, stirring occasionally.
Dredge chicken in remaining rosemary mixture, and place in a large resealable bag. Wrap bag in plastic wrap and seal, and refrigerate to keep chicken juicy.
In a large bowl, mix chicken, egg mixture, rosemary mixture, crabmeat and 4 tablespoons lemon zest. Roll bag of lightly cooked chicken in lemon zest, then place with egg mixture in center of each bag. Place on foil platter. Garnish with parsley and parsley flakes. Repeat with remaining chicken.