1 pound chicken breast halves
1 1/2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup margarine, melted
2 tablespoons chicken bouillon granules
Place chicken pieces in large resealable plastic bag; seal bag and shake to coat. Cover chicken with plastic wrap and refrigerate at least one hour, or overnight, before removing from bag.
Preheat oven to 350 degrees F (175 degrees C). Cook chicken pieces in preheated oven for 15 minutes; remove from oven and place in shallow baking dish. Brush with remaining pan liquid, 1/2 cup at a time, beating to coat.
Bake uncovered in preheated oven for 10 minutes, stirring occasionally with metal spatula. Set aside to cool.
When chicken pieces have cooled, remove plastic wrap and brown sugar in spray pan. Mix together brown sugar with paprika, parsley, oregano, basil, chili seasoning and salt.
Heat the butter in a small skillet over medium heat. Fry chicken pieces with butter until golden brown, about 10 minutes. Remove from pan, drain and set aside.
Spread chicken pieces with brown sugar mixture. Stir in margarine with wooden spoon or metal spatula and fry chicken pieces until golden brown, about 3 to 4 minutes. Remove chicken from pan. Roll back chicken pieces and place in shallow baking dish. Brush with remaining pan liquid and sprinkle with desired seasonings.
Bake uncovered chicken for 15 minutes, stirring occasionally with metal spatula. Remove chicken from pan and arrange on ungreased baking sheet. Dust with desired seasoning and serve warm.