4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 teaspoon paprika
1 teaspoon dried dill weed
2 tablespoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil leaves
1 teaspoon dried dill weed
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cinnamon
Heat oil in large skillet over medium high heat. Add chicken and brown on both sides; drain as juices. Transfer chicken to large ziplock bag; seal and refrigerate; refrigerate chicken.
Heat vegetable oil in large skillet over medium heat. Saute chicken, turning once, for about 5 minutes, or until no longer pink and juices run clear. Add chicken and brown on both sides; drain. Transfer chicken to large bowl.
Add paprika, dill, parsley, oregano, basil, dill weed, salt, pepper and white pepper to skillet. Bring to a boil. Reduce heat; simmer for 5 minutes.
Add chicken and browning juices to all ingredients except chicken. Simmer for 5 minutes. Remove from heat; stir in chicken broth. Serve chicken and all of the vegetables in a single layer on separate plates.