2 tablespoons butter, divided
2 teaspoons Italian seasoning
4 boneless chicken breast halves
1 cup chopped carrots
1 cup chopped green bell peppers
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried rosemary
2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon freshly grated Parmesan cheese
To Cook Chicken: Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large resealable plastic bag with water to cover. Mash with a wooden spoon until no longer pink. Transfer to a large bowl. Stir together butter and Italian seasoning; brown on both sides. Transfer to a shallow shallow dish 3 inches deep to prevent sticking.
In a 3 quart baking dish layer chicken with carrots, bell peppers, oregano, basil, rosemary, garlic powder, oregano and red pepper flakes. Repeat with remaining ingredients. Transfer chicken pieces to baking dish.
Bake at 350 degrees F (175 degrees C) for 2 - 2 1/2 hours or until a toothpick inserted into the cavity of the chicken comes out clean. Turn bird and roll in cheese. Cool for 25 minutes. Cut chicken and add to sauce or salad.