3 skinless, boneless chicken breast halves
1-1/2 tablespoons turkey bouillon granules
1/2 tablespoon olive oil
1/4 teaspoon paprika
1/2 teaspoon salt
3 cloves garlic, crushed
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried sage
1 teaspoon dried basil
Place chicken in a large, heavy bottomed glass dish. Sprinkle with bouillon granules and olive oil. Pour olive oil over chicken. Roll the chicken between sheets of waxed paper in a single layer. Secure with metal picks. Place chicken in dish and hit with a wooden spoon. Cover dish tightly with the foil and let stand overnight at room temperature.
Unwrap foil and place chicken onto the foil. Cover tightly with aluminum foil and remove foil and plastic wrap from inside dish. Lay chicken on plastic wrap and refrigerate overnight.
When chicken is cool, place chicken on waxed paper and refrigerate overnight.
When chicken is cool, slice and serve.