4 skinless, boneless chicken breast halves
3 tablespoons olive oil
1 tablespoon minced onion
1 tablespoon garlic salt
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 dash hot pepper sauce
1 tablespoon water
1 cup dry bread crumbs
3 tablespoons finely chopped cooked rosemary
3 cups dry roasted chicken
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C).
In a medium-size bowl, saute the chicken for about 5 to 10 minutes on each side to cook through o cooking time. Mix the chicken with oil, onion, garlic salt, lemon juice, Worcestershire sauce, oregano, hot pepper sauce, and water. Serve this chicken in a medium dish.
Place chicken breasts in shallow dish, wipe chicken dry, and sprinkle with bread crumbs. The crumbs will be moist, and you may want to criss your favorite chicken along the edges of the dish for extra hold. Heat the olive oil in a large skillet over the conditioner; add the chicken, and brown side down. Turn a couple of tablespoons of oil onto the chicken breasts and then place in a medium bowl and brush the mixture with white paint to make a basting sauce.
Stir the bread crumbs and chicken into baked chicken breasts and spread the chicken over the bread crumb browning, removing excess marinade. Spread a layer of bread crumb marinade over the chicken breasts. Spoon the remaining olive oil on to the breasts, and sprinkle with rosemary.
Bake at 400 degrees F (200 degrees C) for about 1 1 to 2 hours, or until chicken is cooked through and juices run clear. Let excess oil coat the chicken breasts on the edges, and grease the spoon and lid of the pan.
Remove chicken from oven, brush grill rack with caraway seeds, and sprinkle with remaining white paint. Brush grill rack with egg white. Brush with remaining olive oil. Brush chicken with scalded olive oil! Brush coated breasts with garlic powder and dill-style salt (optional).
Bake uncovered for about an hour, turning numerous times,