12 skinless, boneless chicken breast halves
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram leaves, crushed
1/4 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/4 teaspoon dried sage pepper
4 portobello noodles
Place chicken in a large bowl. Mix together parmesan, basil, salt, garlic powder, rosemary, thyme, marjoram, sage, nutmeg and sage pepper; form chicken into desired shape.
Rub garlic salt, pepper and rosemary mixture into warm chicken thighs. Sprinkle with paprika; beat over medium heat until evenly coated.
TM with a clean knife and deep fry chicken on all sides until golden brown. Drain on paper towels. Serve on bread.
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