4 skinless, boneless chicken breast halves
1 (1 pound) package Italian salad dressing mix
1/2 cup Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 dash hot pepper sauce
1 teaspoon paprika
1 teaspoon dried basil
Place chicken in the bottom of a large pot. Place wine and lemonade in a small resealable plastic bag; toss to coat. Season with seasoned salt and pepper to taste. Cover and simmer over low heat for 10 minutes.
Remove chicken from pot and place in a knife and fork through neck and thigh to bone.
Place chicken in a large skillet over medium heat. Heat oil in skillet.
Place chicken over oil for 5 minutes in oil. Cook 5 minutes, turning once, until juices of chicken are no longer pink and juices run clear. Reduce heat to medium-low. Place chicken into pot with wine and lemonade. Add chicken stock, tomato paste, crushed tomatoes, chicken stock, chicken stock, tomato paste, paprika and basil. Bring to a boil and stir in wine mixture. Cover and simmer for 20 minutes.
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