2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup packed light brown sugar
1 pound skinless, boneless chicken breast halves - cut into cubes
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1 (1 ounce) square unsalted butter
1 1/2 tablespoons chicken bouillon granules
1 (16 ounce) can cornflakes cereal
1/2 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
Spread olive oil and basil in a large mixing bowl and coat well. Place chicken cubes in a large skillet over medium heat. Saute until browned; drain on paper towels.
Meanwhile, heat brown sugar in a large skillet over medium heat.
Slowly cook chicken, stirring well, until chicken is browned and juices run clear. Stir in garlic and salt, and cook until thoroughly coated. Remove chicken from skillet and set aside.
Add chicken to skillet with garlic and oregano; saute over medium heat for 10 minutes, or until chicken is cooked through. Stir in 1/2 cup chicken bouillon, cornflakes cereal, parsley and rosemary. Cover skillet and simmer over medium heat for about 15 minutes.
Remove chicken from skillet; set aside.
Add chicken mixture to skillet. Cook over medium heat, stirring constantly, for 1 minute; stir in cornflakes cereal and parsley. Cover and simmer for 45 minutes.