4 skinless, boneless chicken breast halves
1 tablespoon mild Italian seasoning
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried sage
1 1/2 teaspoons dried red pepper flakes (optional)
1/2 teaspoon dried marjoram
salt and pepper to taste
Place chicken in a large, deep skillet. Cook over medium high heat until golden brown. Drain and mash with a fork.
Remove skin from chicken and slice into thin strips. Reserve strips for other uses, and cut chicken into thin strips.
In a small bowl, combine Italian seasoning, oregano, basil, marjoram, basil, rosemary, crushed red pepper flakes, cumin, paprika, sage, salt and pepper. Mix well. Sprinkle mixture over chicken.
Cover with aluminum foil and place in the refrigerator to reduce air leakage.
Bring a large pot of salted water to a boil. Add chicken and flip to flip breasts. Reserve ribs for other uses.
Cover and simmer for 1/2 hour, until chicken is tender. Serve hot.