4 skinless, boneless chicken breast halves
1/4 cup olive oil
1/4 cup dried minced onion
2 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon paprika
1 teaspoon paprika- or to taste
1 teaspoon dried rosemary, divided
1 teaspoon dried thyme, divided
1 teaspoon fresh rosemary, divided
1 teaspoon fresh oregano
2 tablespoons chicken bouillon granules, divided
1/2 teaspoon bay leaf
1/4 teaspoon salt
Place chicken breasts in a large pot, remove from heat and let cool slightly. Brush with 3 tablespoons olive oil. Brown on both sides. Remove one chicken breast and discard the meat.
Set chicken breasts in a large resealable plastic bag or ziplock bag. Roughly chop each breast, leaving meat in the bag. Place chicken breasts in the same bag with the chicken. Seal bag and seal to seal. Refrigerate over night (1 hour).
Remove chicken breasts from the refrigerator. Remove the chicken breasts and pat dry with paper towels. Place them in a nonstick skillet over medium high heat. Mix together the chicken, olive oil, onion, garlic, rosemary, dill, salt, pepper, paprika, paprika- or to taste, rosemary, thyme and rosemary. Pour chicken mixture over chicken breasts.
Return chicken breasts to the refrigerator and add the seasoned bread crumbs and bay leaf. Cover and refrigerate overnight.
Remove chicken breasts from the refrigerator. Remove the skin from the breasts and cut under with a meat tenderizer (a meat tenderizer is a food peeler, an equipment that, when inserted through the opening in the neck of the 'hunk,' becoming monolauric) to replace rendered flesh. Place breasts on separate platter and top with remaining breadcrumbs and bay leaf. Cover and place in a plastic container. Cover and refrigerate overnight (1 hour).
⭐ ⭐ ⭐ ⭐ ⭐