3/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
1 (4 ounce) can chicken bouillon
1 1/2 pounds sliced mushrooms
1 (6 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried parsley
3 tablespoons chicken bouillon granules
1 teaspoon sumac
1 teaspoon dried mint
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried rosemary
salt and pepper to taste
4 boneless, skinless chicken halves
In a shallow dish mix olive oil, onion, garlic, mushrooms, tomatoes, basil, parsley, chicken bouillon, mushrooms, tomatoes, basil, parsley, chicken bouillon, mushrooms, tomatoes, basil, parsley, chicken bouillon, mushrooms, tomatoes, basil, parsley, chicken bouillon, mushrooms, tomatoes, basil, parsley, chicken bouillon, tomatoes, basil, parsley, chicken bouillon, tomatoes, basil, garnish with rosemary, salt and pepper.
Preheat oven to 375 degrees F (190 degrees C).
Remove chicken from marinade and grease a large baking dish. Mix coating ingredients, cooking time to 6 minutes and pan deve in oven for 10 minutes. Remove chicken thighs from marinade; ensure they do not stick or they will tear.
Warm chicken thighs in salted olive oil, lemon juice and garlic mixture alternately over chicken thighs while cooking.
Arrange chicken breasts in a single layer inside baking dish. Spray pan with cooking spray. Place chicken breasts in pan. Sprinkle with basil herb, parsley, mushrooms, tomato, basil, parsley, chicken bouillon, mushrooms, tomatoes, basil, parsley, chicken bouillon, tomatoes, basil, parsley, chicken bouillon, mushrooms, tomato, basil, parsley and salt and pepper.
Bake uncovered in preheated oven for 50 minutes.