1/2 cup olive oil
1/2 cup all-purpose flour
1 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cups chicken breasts
2 pounds roasted chicken
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh lemon
1 teaspoon paprika
In a small bowl, mix olive oil, flour, onion, basil, rosemary, thyme and rosemary. Stuff the bottom of a large mixing bowl with the chicken, rolling to coat. Arrange chicken breasts in the bottom of a separate small bowl. Roll the tops of the chicken breasts into small rolls. Heat olive oil and flour mixture in a large skillet over medium-high heat. Spread chicken rolls out onto a large baking sheet, and brush with the olive oil mixture.
In a small bowl, mix the chicken with 2 tablespoons chopped lemon, paprika and lemon juice.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Turn the chicken breasts occasionally to keep them moist, about 10 minutes per side.