1 cup margarine
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
3 tablespoons cornstarch
1 teaspoon dried basil
2 tablespoons onion powder
1/4 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon dried sage
1 teaspoon dried dill weed
1/8 teaspoon dried rosemary
2 teaspoons dried oregano
1/4 teaspoon dried rosemary basil
1/8 teaspoon dried dill weed
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon dried sage or to taste
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the margarine, flour, baking powder, salt, celery seed, crushed red pepper, garlic powder, oregano, cornstarch, basil, onion powder, basil, oregano, rosemary, thyme, basil and oregano. Mix well.
Unwrap and slice chicken breasts. Season with salt, pepper and garlic powder and place breast halves in a greased 9x13 inch baking dish. Sprinkle chicken with cornstarch and sprinkle with basil and oregano. Sprinkle with sage and dill. Sprinkle with rosemary and oregano. Spoon chicken with remaining flour into dish.
Bake chicken at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 15 minutes. When chicken is cool enough to handle (it may be at room temperature), squeeze juice from breasts into a large bowl and dribble over chicken; sprinkle with rosemary and basil.
Remove foil and bake uncovered for 15 to 20 minutes, until chicken is completely cooked. Remove foil and continue cooking chicken until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 minutes. Serve with salsa.
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