1 cup milk
1 cup white sugar
2 tablespoons butter
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
2 teaspoons Italian seasoning
4 skinless, boneless chicken breast halves
1/4 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon dried basil
2 1/2 pounds fresh potatoes, peeled and cubed
1 teaspoons Worcestershire sauce
1 teaspoon baking soda
1 teaspoon dried rosemary
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C).
Put chicken breasts in a large, shallow baking dish. Dip the bottom of the dish in flour and place chicken into the dish, pressing firmly against the bottom of the pan. Tilt pan so that it is level with bottom. Brush with olive oil, and sprinkle with lemon juice, basil, oregano and salt. Place skillet or griddle over high heat.
Bake uncovered for about 40 minutes; chicken should be no longer pink. Put on oven broiler. Remove from oven. Arrange chicken breasts on broiler rack. Grill uncovered for 20 minutes.