4 tablespoons olive oil
2 cloves garlic, minced
1 green onion, minced
5 skinless, boneless chicken breast halves
1 tablespoon onion powder
1 teaspoon salt
1/2 tablespoon white sugar
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 1/2 teaspoons dried tarragon
1 teaspoon dried oregano
2 teaspoons dried dill weed
2 teaspoons dried basil
2 teaspoons paprika
1/2 teaspoon dried rosemary
2 teaspoons dried convention peppers
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
5 skinless, boneless chicken breast halves
1/2 teaspoon minced fresh ginger root veils
Heat olive oil in a large skillet over medium heat. Saute garlic in olive oil, stirring until golden. Mix in green onion and saute for a minute. Stir in chicken breasts and finally, coat with onion powder, salt, sugar, basil, rosemary, tarragon, oregano, dill weed, basil, paprika, rosemary, garlic and ginger veils. Stir gently, allowing the flavors to blend. Remove chicken breasts from oven.
Gently whisk in chicken broth, paprika, rosemary, garlic, ginger and garlic and ginger and garlic mixture. Pour into 8x8 inch casserole dish. Cover and refrigerate overnight.
Prepare the chicken by preheating olive oil and placing all but 2 of the breasts in the bottom of a foil-lined 9x13-inch baking dish. Place chicken on sheet and arrange on foil. Top with remaining 2 breasts and sprinkle with paprika. Repeat with next 3 breasts.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour in the preheated oven. Remove foil and bake an additional 25 minutes. Remove chicken from oven and broil for 5 to 7 minutes on each side, or until chicken is cooked through. Remove chicken from oven. Serve with crackers, cheese, tomato sauce, olive oil, pork and onions.
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