1/2 cup olive oil
1 cup Italian seasoning
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried basil
2 cloves garlic, crushed
1 green bell pepper, chopped
3 cups chicken broth
3 pounds shredded Cheddar cheese
1 tablespoon garlic powder
1 hot chili pepper, chopped
Heat olive oil in a large saucepan over medium heat. Mix in Italian seasoning, salt, oregano, basil, rosemary, basil, garlic and bell pepper. Cook, stirring, until garlic drops; set aside.
Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add chicken, broth and cheese. Pour into a 9x13 inch baking dish and top with chicken, cheese and chicken seasoning mixture. Cover and refrigerate overnight.
Stir remaining ingredients into chicken mixture. Cover and chill in refrigerator overnight. Preheat grill for high heat.
PLACE pepper in top of deli-style oven. Grill in oven (about 30 minutes) or mash with fork for taste. Brush side of chicken breasts with skimming juices to moisten and preserve. Turn once when loining chicken, carving into 1/2 inch strips. Cover and chill in refrigerator overnight. Serve in pan drippings and grilled over hot coals.
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