2 1/2 tablespoons vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon dried minced onion
1/2 teaspoon dried red pepper flakes
1 teaspoon dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
2 tablespoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried basil leaves
Heat the oil in a large skillet over medium heat, and stir in the onion, garlic, lemon juice, onion, red pepper flakes, basil, parsley, oregano, basil, parsley, oregano, basil, and sage. Cook, stirring occasionally, for 5 minutes or until vegetables are tender.
Stir in the Worcestershire sauce, salt, salt, basil and oregano. Mix thoroughly and spread over chicken. Spoon over chicken, cover, and refrigerate for at least one hour, until chicken is cooked through.
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