2 tablespoons olive oil
1 (1 pound) whole chicken, cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 teaspoon dried oregano
3 teaspoons dried basil
1/4 teaspoon dried basil
1 tablespoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon dried marjoram, crushed
1 teaspoon dried thyme
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, crushed
1/8 teaspoon dried basil
1/8 teaspoon dried marjoram, crushed
Heat olive oil in a large saucepan over medium heat. Stir in chicken pieces, and cook until golden brown. Remove chicken pieces and set aside.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Saute garlic and oregano in olive oil until golden brown. Slowly stir in basil, oregano, basil, oregano, salt, marjoram, thyme, rosemary, salt, pepper, black pepper and basil. Stir all together, and cook for 3 minutes.
Stir chicken pieces into chicken mixture, and cook for 5 minutes. Remove chicken from pan, and set aside.
In a large bowl, mix chicken, egg, bread crumbs, oregano mixture, basil, oregano mixture, salt, marjoram, thyme, rosemary, salt, pepper, black pepper and basil. Mix well, and pour mixture into chicken dish. Sprinkle with crushed rosemary and crushed basil. Sprinkle with crushed rosemary and basil.
Cover dish with aluminum foil, and refrigerate overnight.
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