2 pounds green border chicken breast steak
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried parsley, crushed saltine cracker crumbs, divided
1/2 cup olive oil
1 cup grated Parmesan cheese
1 lemon, juiced
1 teaspoon garlic powder
4 chicken breasts, sliced into 1 inch cubes
In a medium bowl, mix oregano, basil, rosemary, parsley, crumbs, olive oil, Parmesan cheese, lemon juice and garlic powder. Shape into 1 inch cubes. Place chicken cubes in a nonstick skillet over medium heat. Sprinkle with olive oil and heat for 2 minutes. (Note: If you're in a large saucepan, you may want to cover slightly to prevent sticking.) Place chicken cubes in skillet; cook, turning occasionally, for 5 minutes.
Place chicken cubes in a nonstick skillet over medium heat. Pour some of the marinade into skillet; cook, stirring constantly, until everything is evenly coated. Remove chicken from skillet and place in a 9x13 inch baking dish. Top chicken with remaining marinade.
Layer the remaining 4 marinade ingredients in order on top of chicken, including Parmesan cheese. Sprinkle with lemon juice, garlic powder, lemon slices and garlic powder mixture.
Bake covered at 350 degrees F for 40 minutes or until chicken is cooked through. Broil chicken in preheated oven for 5 minutes. Broil any remaining marinade over medium heat or brush with melted butter, if desired.