2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
2 boneless chicken breast halves
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried basil
1 pinch dried parsley
Heat oil in a large skillet over medium heat. Saute chicken for 5 minutes on each side. Remove chicken from pan, pat dry and place in a large bowl.
Pour oil into skillet, then add chicken. Saute for 5 to 10 minutes on each side, stirring occasionally, until chicken is cooked through and juices run clear.
Transfer chicken to a large roasting pan and refrigerate overnight to allow bones to solidify.
While chicken is roasting, combine eggs, wine, oil, paprika, garlic salt, paprika, garlic powder, basil, parsley and Worcestershire sauce. Heat, stirring occasionally, until chicken is cooked through and juices run clear.
Stir chicken into egg mixture and mix thoroughly. Pour mixture over chicken, cover and refrigerate overnight.
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