1 1/3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 (4 ounce) can chicken broth
1 tablespoon chicken bouillon granules
1 tablespoon garlic powder
1 tablespoon dried minced onion
1 tablespoon dried minced celery
1 teaspoon dried sage
1 teaspoon dried sage
1/2 teaspoon dried sage
1/4 teaspoon dried sage
2 tablespoons dried basil
1 tablespoon mixed dried parsley
1/8 teaspoon dried thyme
1/8 teaspoon dried sage
1/8 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 tablespoon dried oregano
2 tablespoons bacon bits
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, sift together flour, baking powder, baking soda and salt. Cut in chicken broth and bouillon granules using a metal spatula.
Mix garlic powder, onion, celery, sage, sage, basil, parsley, thyme, rosemary, crushed red pepper flakes, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, parsley, basil, and basil. Spread mixture evenly into the prepared pan.
Bake in preheated oven for 1 hour or until chicken is no longer pink but only slightly browned.
Remove chicken from oven and shred. Stir in bacon bits. Cook over medium heat for about 20 minutes, or until chicken is no longer pink and juices run clear. Reduce heat to low and cook about 10 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
Toss chicken with flour, bouillon, garlic powder, onion salt, celery salt, sage, sage, basil, parsley salt, thyme, rosemary, rosemary, basil, parsley salt, basil, parsley salt and oregano. Place chicken breasts in pan.
Place chicken in oven oven, uncovered, and top with bread crumbs. Bake for 40 minutes, turning every 10 minutes.
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