1/2 cup olive oil
1 tablespoon garlic powder
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil mint
1 teaspoon dried lemon zest
3 tablespoons crushed clove garlic
2 tablespoons chopped fresh parsley
8 boneless, skinless chicken breast halves
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1/2 cup chopped fresh parsley
Heat oil in a fish fryer to 375 degrees F (190 degrees C).
Place garlic powder, basil, oregano, salt, black pepper, oregano and basil in a small bowl. Add the garlic mixture and toss gently to coat. Season to taste.
Heat olive oil in a large skillet over high heat. Cook chicken breasts in oil about 5 minutes at a time, until lightly browned. Drain chicken breasts (be sure to drain), and scoop the dry ingredients into a large bowl. Place chicken breasts with vegetables and parsley into a large bowl.
Reduce heat to medium-low, and stir electric curling spatula into curling rice.
When chicken begins to lighten, place in a lightly greased 9x13 inch 2 quart casserole dish. Bake in preheated oven for 10 minutes, or until cooked through. The rice should be cooked through, and should turn golden brown. Allow chicken to cool, and stir in the mixed vegetables and parsley. Cover, and refrigerate for 2 hours in the refrigerator, allowing the flavors to mellow.