1/4 cup olive oil
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1 dash dried rosemary
1 (4 ounce) can diced green chilies, drained
1/2 cup chopped onion
1 bay leaf
1/2 teaspoon minced fresh oregano
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
Heat oil in a large skillet over medium heat. Saute garlic, red pepper flakes, basil, rosemary and onion in olive oil until well coated. Stir in chicken. Cook, stirring, until chicken is cooked through (no longer pink inside). Remove from skillet; remove legs and shred. Discard skin. Reserve marinated marinade.
Combine the tomato juice, Worcestershire sauce, garlic powder, basil, rosemary, onion, bay leaf, oregano, Parmesan cheese and salt and pepper. Mix well.
Place chicken in skillet with remaining olive oil and oil. Cook over medium heat until chicken is no longer pink inside. Remove from skillet; seal edges. Mix with Worcestershire sauce mixture and cheese until well coated. Cook, stirring, until cheese is melted and chicken is tender.