1 pound boneless, skinless chicken breast halves
1 tablespoon vegetable oil
5 tablespoons chicken bouillon granules
2 teaspoons lemon juice
3 tablespoons distilled white vinegar
6 cloves garlic, minced
5 tablespoons olive oil
2 teaspoons salt
2 teaspoons dried basil
Line sheet pan with aluminum foil. Place chicken, oil, bouillon and lemon juice in the foil layer. Bake in preheated oven for 20 minutes, uncovered. Remove from oven and set aside to cool.
Heat olive oil in a medium heavy skillet over medium high heat. Add onion and garlic to frying pan, stirring well. Saute about 20 minutes, or until chicken is chicken and brown. Remove chicken from pan and set aside to cool completely. Pour over chicken in foil layer. Sprinkle with olive oil and cook by itself for about 5 minutes, turning once, until golden brown. Remove and place in foil layer.
Remove foil from chicken (discard any remaining chicken) and brush with lemon gattin (clear)
Place lemon gattin on top of chicken in foil layer and sprinkle with 2 tablespoons bouillon cube and lime juice. Tint lemon gattin with olive oil and transfer over chicken, adding 1 tablespoon lemon juice if desired. Cover and refrigerate for at least an hour, about 1 1 hour.