4 boneless, skinless chicken breast halves
4 skin-on, boneless chicken breast halves
1/2 cup soy sauce
1/3 cup vegetable oil
1/3 cup vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon salt and pepper to taste
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried basil
1/8 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried rosemary
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried tarragon
1/4 teaspoon dried tarragon
1/4 teaspoon garlic salt
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon paprika
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in large skillet. Cook over medium heat until no longer pink; drain.
Transfer chicken to a large roasting pan. Cover with aluminum foil, and place in preheated oven for 20 minutes.
Remove chicken from oven; place in roasting pan. Heat oil in large skillet over medium heat. Add garlic and saute for 1 minute. Add chicken. Saute 2 to 3 minutes, then add soy sauce and oil. Stir fry, stirring occasionally, for another minute.
Add chili powder, basil, chili powder, black pepper, oregano, salt, pepper, rosemary, and rosemary; cook for 5 minutes, stirring constantly.
Add rosemary, sage, tarragon, garlic salt, oregano, basil, chili powder, paprika, salt and pepper; cook for 5 minutes, stirring constantly. Pour chicken over chicken; sprinkle with rosemary, sage, tarragon, garlic salt, oregano, basil, chili powder, paprika, salt, pepper. Place on baking sheet.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, turning chicken once during cooking time. Remove chicken from oven. Remove foil from roasting pan. Brush top and bottom of pan with olive oil and sprinkle with minced onion.