1/4 cup olive oil
2 cloves garlic, minced
1 quart dry white wine
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (15 ounce) can sliced ripe olives, drained
1 tablespoon olive oil
3 pounds chicken breast halves
In a medium bowl, mix the olive oil, garlic, wine, oregano, basil, thyme and rosemary. Mix well and refrigerate until serving.
Meanwhile, heat a large skillet over medium heat. Slowly add olive oil and garlic in a slow stream, mixing constantly. Gradually pour in olive oil, seasoning by mixing frequently with a wooden spoon. Reduce heat to medium. Cook, stirring constantly, until oil is just browned and fragrant.
Pour olive oil mixture into a large stock pot and add the chicken breasts. Cook, stirring, until browned and chicken is well coated, about 15 to 20 minutes. Transfer to a large shallow dish. Spread mixture over the chicken breasts and serve immediately.