6 boneless, skinless chicken breast halves
1 tablespoon olive oil
1/2 cup chicken bouillon granules
4 carrots, diced
1/2 onion, diced
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
1 teaspoon dried oregano
Heat olive oil in a large skillet over medium heat. Saute chicken breasts for 8 minutes, or until golden brown; drain. Place over medium heat.
In a small bowl mix together bouillon granules, carrots, onion, salt, Worcestershire, garlic and oregano. Stir into the mixture.
Allow chicken to be completely cooked. Transfer chicken to a large plate and turn to coat. Cover and refrigerate for at least 1 hour.
Fry chicken breasts in 4 to 6 shallow pans or broiler pan. Remove chicken breasts and skinned side up in a large pan of salted boiling water; drain.
In a large bowl, stir together chicken broth, garlic broth, oregano, salt, Worcestershire sauce and oil. Stir into the chicken mixture. Cover and simmer over medium heat for 20 minutes.
Remove chicken from pan and place in the broiler pan. Cook for 3 to 4 minutes per side, turning once, until chicken is no longer pink. Carefully remove and place on plates. Cool on paper towels and refrigerate.