2 teaspoons olive oil
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 (6 ounce) can tomato paste
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 tablespoons olive oil
1/2 teaspoon olive oil
1/2 teaspoon dried basil
2 teaspoons chopped fresh rosemary
Heat olive oil in a large skillet over medium heat. Saute garlic powder, salt, oregano, basil, thyme, rosemary and tomato paste in olive oil for 2 minutes, stirring well. Place chicken in skillet. Brown on all sides and season with garlic powder, salt, oregano, basil, thyme, rosemary and tomato paste. Cover, remove from skillet and let cool for 5 minutes.
Place chicken in a large, heavy skillet. Cook over medium heat, stirring constantly, until chicken is browned. Drain on paper towels and transfer to a large glass dish. Add tomato paste, garlic, salt, oregano, basil, thyme, rosemary and tomato paste. Mix well and pour over chicken.
Cover and refrigerate overnight.