4 skinless, boneless chicken breast halves
1 tablespoon chicken bouillon granules
1 1/2 teaspoons vegetable oil
1/4 cup chopped onion
salt and pepper to taste
1 teaspoon Italian seasoning
2 tablespoons seasoning salt, divided
1 teaspoon dried rosemary
2 teaspoons dried thyme
1 dash fresh lemon juice
1 dash olive oil
4 boneless, skinless turkey breasts
2 cloves garlic, finely chopped
1 teaspoon paprika
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 cup water
Place chicken in slow cooker, and pour 1 teaspoon bouillon granules over all.
In a microwave-safe bowl, combine remaining bouillon granules, oil, onion, and salt and pepper. Add poultry and stir in 1/4 cup bouillon. Mix together, then flavor with Italian seasoning and Italian seasoning salt/spice mixture. Stir into chicken mixture. Cover, and cook on low for 1 to 2 hours, or until chicken is no longer pink.
Chop chicken breasts, and place in a serving dish. Place another layer of broth over chicken. Pour olive oil into a separate medium saucepan, and bring to a boil. Add water, stirring occasionally, until all liquid has evaporated. Pour over chicken.
Reduce heat to medium high, and add remaining 1 teaspoon bouillon granules. Sprinkle with garlic and paprika. Cover, and cook 15 minutes. Return chicken to pan. Cook 10 minutes more, stirring occasionally, and add rosemary and thyme. Stir together with chicken mixture. Cover, and cook 5 minutes.