1/2 pound skinless, boneless chicken breast halves, cut into 1 inch pieces
1 cup all-purpose flour
1 cup garlic powder
1/2 cup onion powder
1 cup chopped onion
1 cup tomato paste
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, salt, pepper and basil to taste
1 tablespoon dried sage
1 tablespoon dried oregano
1/2 cup olive oil
1/4 cup coarse salt
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
Preheat the oven to 400 degrees F (200 degrees C).
Bring chicken pieces into a large roasting pan. Place chicken in a roasting pan and sprinkle with flour and garlic powder. Place chicken in the roasting pan.
Heat the olive oil in a large skillet over medium heat. Saute the chicken pieces in the olive oil for about 15 minutes, turning twice, until juices run clear. Pour the chicken into the roasting pan. Sprinkle with 1/2 teaspoon garlic powder and oregano.
Layer the chicken pieces on top of the chicken, drizzle with olive oil, and sprinkle with rosemary and sage.
Bake uncovered in the preheated oven for 1 hour, turning once, until no longer pink.