2 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon seasoning salt
2 tablespoons dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried thyme
2 teaspoons brown sugar
1 teaspoon paprika
1/2 teaspoon dried rosemary
2 teaspoons garlic powder
2 tablespoons chicken bouillon granules
1 tablespoon chicken bouillon granules
1 teaspoon baking powder
2 teaspoons Italian seasoning
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon wine
1 teaspoon black pepper to taste
Heat the olive oil in a large saucepan and pour in the garlic powder, thyme, brown sugar, paprika, rosemary, garlic powder, chicken bouillon granules, the chicken bouillon granules and the baking powder. Heat to boiling, whisking constantly, over medium high heat. Add the chicken and onions mass, stirring vigorously. Reduce the temperature to low, whisking constantly for 2 to 3 minutes.
When the chicken is on the bottom side of the pan, gently coat with the olive oil. Place the chicken into the pan with the onions and brown sugar, and then brown with the paprika, basil, rosemary, garlic powder, chicken bouillon granules, baking powder and Italian seasoning. Sprinkle the chicken with wine, and stir in the black pepper. Return the chicken to the pan as it cooks.
When the chicken is cooked and tender, turn it and dip the foil between 1/2 inches of butter or margarine or ice cubes in water to prevent sticking. Give it a good browning with the olive oil juices, then spoon the sauce into the foil drizzling it with the chicken butter. Dust with chicken bouillon, spread over the foil and place on top of the pan.
Bake uncovered for 20 to 30 minutes, turning once. Remove foil and cool before eating as the foil adds to the heat.