1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried sage
2 teaspoons dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 tablespoons chopped onion
1 1/2 teaspoons salt
1 1/2 teaspoons dried rosemary
1 teaspoon paprika
1 cup milk
In a small bowl, mix garlic powder, thyme, sage, basil, oregano, tomato paste, butter, flour, onion, salt, rosemary, and paprika. Mix well, and fold in the milk. Chill in refrigerator overnight.
The following day, preheat oven to 350 degrees F (175 degrees C).
Spread the mixture evenly into a 9x13 inch baking dish. Sprinkle with the remaining olive oil, and spread evenly. Top with the chicken breasts.
Bake uncovered in the preheated oven for approximately 10 to 12 hours.