6 skinless, boneless chicken breast halves
2 eggs
1 clove garlic, finely chopped
1/2 onion, chopped
1 teaspoon dried sage
1/4 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon dried thyme
1 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Crush chicken breasts with the chicken oil and 2 tablespoons garlic powder. In the bottom of a large roasting pan layer with the seam allowance of chicken breasts.
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Saute chicken breasts for about 2 minutes, then flip and cook another 2 minutes, until chicken is cooked through.
Dispose of remaining olive oil by pouring into a separate shallow dish.
Combine garlic powder, chicken, egg, garlic, onion, sage, olive oil, salt, paprika, oregano and rosemary. Mix together. Spread mixture on each flank of chicken breast halves and wrap chicken.
Bake at 350 degrees F (175 degrees C) for 1 1 hour. Remove chicken breasts from oven and let sit in a roasting pan for 20 minutes.
Remove chicken from roasting pan, and season with thyme, rosemary and rosemary. Serve with the chicken breast halves.