2 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
2 teaspoons salt
1 onion, chopped
2 skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro
2 cups water
2 teaspoons paprika
2 teaspoons dried oregano
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried chives
2 teaspoons garlic powder
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried chives
1/8 teaspoon chili powder
1 1/4 teaspoons dried jalapeno pepper
2 tablespoons olive oil
1/2 cup chopped onion
1 (10 ounce) package dried bread crumbs
In a medium saucepan over medium heat (do not boil), saute the chicken and olive oil over medium heat for about 5 minutes per side, stirring the chicken liberally throughout. When the chicken is cooked and fully cooked, remove skin from breasts and discard. Reserve the skin for later.
In another medium saucepan, combine the salt, onion, cilantro, water, paprika, oregano, sage, marjoram, chives, garlic powder and salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Reduce heat to medium-low and simmer for another 15 minutes.
Stir chicken into the sauce with the salsa and heat through, stirring occasionally. Remove chicken from sauce and stir in with the lemon juice. Serve chicken with bread crumbs.