1/4 cup olive oil
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon garlic powder
2 tablespoons onion powder
2 tablespoons crushed red pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1 tablespoon Italian seasoning
1/4 teaspoon dried basil
Heat olive oil in a large skillet over low heat. Add chicken, browning marinade just until no longer pink.
While chicken is browned, remove the breast halves and pat dry. Separate chicken into two pieces, and place in skillet with olive oil, garlic powder, onion powder, crushed red pepper and parsley. Season with salt and Italian seasoning. Cook over medium heat, turning occasionally, until chicken is no longer pink.
Mix together marinade mixture, chicken pieces, parsley, salt, Italian seasoning and basil and transfer to a 2 quart casserole dish. Cover, and refrigerate for at least 4 hours.