2 skinless, boneless chicken breast halves
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons dried basil
1/4 teaspoon dried basil
3 cloves garlic, minced
1/4 teaspoon salt
1 teaspoon white pepper, divided
3 teaspoons ground black pepper
1 teaspoon dried dill weed
1/2 teaspoon dried tarragon
1/2 teaspoon dried parsley
1 1/2 tablespoons tomato paste
1/2 teaspoon dried rosemary
1/2 teaspoon olive oil
1 quart chicken broth
1 quart Dutch oven
1/3 cup chicken bouillon
1 cup shredded mozzarella cheese
Place chicken, skins removed, in large pot light on medium heat. Add paprika and oregano; repack and cook, stirring occasionally, until chicken is no longer pink, about 2 minutes. Remove chicken, discarding bones and membranes. Place chicken in pot with baking soda; stir together cheese, chicken broth and pepper. Bring to a boil. Boil 3 to 4 minutes, stirring occasionally. Add pecans and tomato paste and saute; cook 2 minutes.
Stir chicken into sauce and pour into 8 to 10 quart casserole dish
Bake at 400 degrees F (200 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Remove chicken from dish and serve. Sprinkle mushroom, basil, garlic, salt, pepper and dill over chicken. Cover soup, pour sauce over chicken and sprinkle with mozzarella cheese. Refrigerate until serving.