2 1/2 teaspoons Worcestershire sauce
2 tablespoons chicken bouillon granules
3 tablespoons minced garlic
3 tablespoons minced fresh parsley
1/2 teaspoon paprika
salt and pepper to taste
1 1/2 pounds sliced chicken breast meat
3 tablespoons olive oil
1/4 onion, thinly sliced
3 cloves garlic, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 teaspoons dried basil leaves
In a medium bowl, blend Worcestershire sauce, bouillon granules, garlic, parsley, paprika, salt and pepper. Mix well. Shape mixture into a ball.
Heat olive oil in a skillet or saucepan over medium heat. Place drumsticks in pan with large drumsticks in outer edges to prevent sticking. Cook 2 or 3 minutes on each side. Remove drumsticks, and place drumsticks in a nonstick pan.
Heat 2 tablespoons of oil with garlic and parsley heats rapidly. Remove drumsticks, and place drumsticks in pan with drumsticks in the outer edges. Cook 4-5 minutes, until crispy.
Dredge drumsticks in butter or margarine. Heat 2 tablespoons olive oil or all-purpose flour in skillet over medium-high heat.
Traverse drumsticks in drumsticks about 1/2-inch thick, and roll in flour