1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1 tablespoon paprika
1 tablespoon powdered thyme
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
2 teaspoons pepper
2 (4 ounce) cans chicken broth
1 (6 ounce) can tomato paste
1 small onion, sliced
Heat olive oil in a large saucepan over high heat. Add chicken and bake 20 minutes, flipping constantly, until lightly browned. Remove chicken from skillet and let cool slightly.
Meanwhile, mince herbs, and season with garlic, salt, pepper and chicken broth (if you have one). Add chicken broth, tomato paste and onion to skillet and stir over medium heat for 10 minutes.
Simmer chicken breast halves several minutes, stirring occasionally, until all chicken pieces are no longer pink. Reduce heat to low. Simmer uncovered about 15 minutes, stirring occasionally, until chicken is very tender. Serve immediately.