3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram for garnish
4 pounds skinless, boneless chicken breast halves
2 tablespoons chopped fresh parsley
4 teaspoons Dijon mustard
1 teaspoon dried marjoram
5 cloves garlic, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried marjoram
3 slices French bread, cut from 1 inch cubes
Place the olive oil in a medium bowl. Heat 3 tablespoons olive oil in a skillet over medium heat. Saute onion until smooth. Add garlic, basil and oregano, and cook until garlic is translucent. Stir in sage, basil and marjoram. Add salt, pepper and vinegar. Stir in chicken; boil and stir until chicken is cooked. Stir in parsley and marjoram; mix well. Set aside and keep warm.
In a shallow dish (about the size of 3 inches), combine chicken, parsley, and marjoram; toss to coat. Place bread cubes on the bottom of each medium baking dish and layer cranberry sauce, sliced bread cubes, and warmed mustard around chicken. Spread marinade over bread and chicken, cover, and refrigerate overnight.
While the chicken is sitting, put together marinade and bread cubes. Heat olive oil in a large skillet over high heat. When it comes out of the pan, slooowly pour into well covered dish.
Bake chicken in preheated oven oven for 45 minutes, or until no longer pink.