1 (3 pound) whole chicken, cut into 1/4 inch cubes
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons brown sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
1 1/2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon dried basil
3 tablespoons all-purpose flour
Heat oil in a large skillet over medium heat. Saute chicken until lightly browned. Remove from skillet and set aside.
In a large bowl, combine green onions, green pepper, garlic, salt, bread crumbs, celery seed, yogurt, lemon juice, lemon zest, oregano, rosemary, basil and flour. Mix thoroughly.
Dredge chicken breasts in flour mixture. Place in a foil-lined pie pan or 8x8 inch dish. Pour chicken mixture over chicken; cover and refrigerate 8 hours or overnight.
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