1/2 cup olive oil
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon dried dill weed
1 teaspoon dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
1 pinch dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 tablespoon dried currants
1 tablespoon dried pimento leaves
6 zucchini, sliced
3 cups sliced cherries
1 teaspoon dried rosemary
1 cup chopped pecans
Heat olive oil in a large skillet over medium heat. Saute garlic, basil, oregano and salt in a separate bowl, for 1 minute; set aside.
Add 2 teaspoons crushed basil, oregano and parsley. Mix well and pour mixture over chicken. Stir in cream cheese, chicken, rosemary, sage, thyme, rosemary, marjoram, currants and pecans; mix well.
Cover pot, reduce heat to medium-low, and simmer for 1 hour. Stir in olive oil and garlic, and simmer for 5 minutes. Remove pan from heat; keep warm.
Heat olive oil in the same skillet over high heat. Saute garlic, basil, oregano, salt, dill weed, parsley, basil, oregano, basil, parsley, basil, oregano, basil, parsley, basil, oregano, basil, parsley, basil, oregano, basil, parsley, basil, oregano, basil, parsley, basil, oregano, basil, parsley, basil, oregano, basil, parsley, basil, oregano, basil, pecans. Remove from heat and stir in garlic, basil, oregano, basil, parsley, basil, oregano, basil, pecans, chicken and pecans. Serve with lemon currants, cherries and rosemary, or just plain ice cream.