1/3 cup olive oil
2 skinless, boneless chicken breast halves
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1 dash garlic powder
2 tablespoons chicken bouillon granules
Mix olive oil, olive oil, oregano, basil, rosemary, basil, rosemary, sage, garlic powder, chicken bouillon and chicken bouillon granules.
Heat olive oil in a large skillet or large saucepan. Fry chicken in oil until well browned on each side. Drain completely.
Place chicken pieces in a large piece of aluminum foil, sealing tightly. Fry in oil until golden brown. Drain on paper towels, being careful not to tear foil. Heat bath oil in large skillet over medium heat.
Remove foil from chicken pieces and fry in oil the other side. Remove chicken pieces from pan and transfer to foil. Fry until golden brown and juices run clear, about 8 minutes.
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