2 tablespoons olive oil
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves
1/4 cup orange juice
1 tablespoon paprika
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed stone pepper, crushed
1 teaspoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
Heat olive oil in the nonstick skillet over medium heat. Saute garlic and chicken until golden. Remove chicken from skillet, place in bowl, and toss with orange juice, paprika, crushed red pepper, salt, paprika, oregano, rosemary and basil. Sprinkle with paprika. Pour egg into skillet with chicken. Cook over medium heat, stirring constantly, until thickened, about 15 minutes.
Return chicken to skillet with orange juice, paprika, crushed red pepper, salt, paprika, oregano, rosemary and basil. Add tomato sauce and egg mixture to skillet. Bring to a boil, stirring occasionally, and adjust heat to taste. Reduce heat to medium-low, cover and simmer for about 20 minutes, or until chicken is cooked through and tender.