2 teaspoons ground chicken bouillon granules
3 tablespoons reduction cream of chicken soup
3 cloves garlic, pressed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt to taste
1/2 teaspoon dried rosemary
1/2 teaspoon dried minced onion
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon salt
1 teaspoon paprika
1/2 teaspoon paprika
1 tablespoon chicken bouillon granules (or water, if using)
3 tablespoons butter
2 tablespoons minced clams, pounded into small pieces
Press bouillon granules in large bowl, adding water to measure 1/4 cup. Coat bottom of 10x15 inch oiled skillet with cooking spray.
Place chicken in skillet and cook on high for about 15 minutes, turning once.
Remove pan from heat and let cool completely. Sprinkle with basil and oregano. Sprinkle with cumin, bay and crushed red pepper flakes. Season with salt, rosemary, onion, cumin, cayenne pepper, red pepper flakes, paprika, chicken bouillon, butter, minced clams and parsley. Cook about 5 minutes, stirring occasionally, to pass through chicken.