4 pounds skinless, boneless chicken breast halves
1 cup butter, melted
1 pinch salt
1 teaspoon allspice
1 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried rosemary leaves
1 teaspoon dried sage
3 tablespoons olive oil
1 1/2 cups water
3 tablespoons lemon juice
1 lemon, juiced
To Grate, simply peel and cut chicken into chunks.
In a large pot, melt butter or margarine over medium heat. Add salt to melted butter and cook, stirring, until salt is completely dissolved. Stir in allspice, garlic powder, basil, oregano, rosemary, sage, olive oil, water and lemon juice. Bring to a boil, stirring occasionally. Reduce heat to medium and cook, stirring constantly, until butter has melted. Cover, reduce heat to low and cook, stirring occasionally, for 20 minutes. Remove chicken from liquid mixture and stir in lemon juice. Season with kitchen salt, pepper, paprika, garlic powder and basil.
Return chicken to sauce, leaving bones intact. Cook on low heat for 2 to 3 minutes, stirring occasionally, until chicken is tender.