4 skinless, boneless chicken breast halves
4 ounces spaghetti sauce
2 tablespoons olive oil
1 tablespoon dry Italian seasoning
1 teaspoon dried parsley
3 cloves garlic, minced
2 teaspoons dried sage
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried basil leaves
2 tablespoons chicken bouillon powder
2 teaspoons chicken seasoning
3 tablespoons pork and vegetable broth
2 tablespoons white sugar
Place chicken in a pot of boiling water, and cook over medium heat until the chicken is cooked through and no longer pink in the centers. Drain often.
In a mixing bowl, combine spaghetti sauce, olive oil, Italian seasoning, parsley, garlic, sage, oregano, basil, chicken bouillon powder, chicken seasoning, pork and olive broth. Mix thoroughly. Transfer chicken into a large skillet, and stir in sugar. Season with salt and pepper.
Transfer chicken mixture into a green and orange tomato sauce pan. Coat chicken with pan juices, and place in oven for 15 minutes. Turn chicken, and cook for 10 minutes, or until internal juices of chicken run clear. Remove from oven, and cool completely. Discard chicken grease and remaining sauce. Serve chicken with sauce, garnish with crumbled pizza crusts, and serve.
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