2 1/2 pounds boneless, skinless chicken breast halves
2 tablespoons olive oil
2 teaspoons paprika
1/3 cup chicken broth
2 teaspoons all-purpose flour
1 teaspoon salt
1 teaspoon saltine
1/3 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1/4 teaspoon paprika
2 teaspoons Worcestershire sauce
1 tablespoon white wine
1 cup tomato juice
1 cup chopped onion
Heat oil in large skillet or frying pan over medium heat. Saute chicken in oil, paprika, chicken broth, flour, salt, saltine, basil, rosemary, sage and thyme in olive oil until lightly browned, about 30 minutes. Mix thoroughly.
Preheat grill for high heat.
Stir chicken into skillet or pan with the olive oil, stirring constantly. Cook until golden brown, about 10 minutes; remove from skillet or pan. Mix with tomato, onion and flour mixture and pour mixture over chicken. Place chicken on grill.
Brush with tomato juice and add chicken. Continue cooking over high heat for 1 to 2 minutes, or until chicken is no longer pink. Serve at room temperature.
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