4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon dried rosemary
1 tablespoon dried basil
1 teaspoon baking soda
1 teaspoon dried tarragon
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
2 teaspoons dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
2 teaspoons dried rosemary
1 teaspoon dried basil
1/4 teaspoon dried rosemary
2 teaspoons dried basil
Place chicken in a large resealable plastic bag. Place bag over a large bowl and press the chicken firmly into the bag. Seal bag tightly with a fork and place into a roasting pan.
Heat oil in a large skillet over medium heat. Add chicken and brown on all sides. Remove chicken from roasting pan and place in a resealable plastic bag. Seal bag and seal completely.
Melt rosemary, basil, baking soda, tarragon, sage, thyme, rosemary and sage in a medium skillet over medium heat. Saute chicken until golden. Remove from roasting pan, and place chicken in a large resealable plastic bag. Seal bag and seal completely.
Add rosemary, basil, baking soda, tarragon, sage and thyme to skillet. Simmer over medium heat for about 5 minutes. Add rosemary, basil, baking soda, tarragon, sage and thyme to pan; simmer for about 15 minutes. Add chicken and cook until juices run clear.
Add rosemary, basil, baking soda, tarragon, sage and thyme to roasting pan. Pour glaze over chicken and place in oven. Cover and allow to cook for about 20 minutes. Remove covered pan and let chicken cool.
Bring chicken to a boil. Stir chicken into sauce and pour over chicken. Cover and let rest for 10 minutes. Serve at room temperature.