4 skinless, boneless chicken breast halves
1/3 cup olive oil
1/3 cup honey
1/3 cup olive oil
1/3 cup butter
3 cloves garlic, minced
1/2 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried thyme, crushed
1 teaspoon dried sage
1 teaspoon dried rosemary, crushed
1/8 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup dried oregano
1 1/2 cups uncooked spaghetti sauce
Heat oil in a large skillet over medium heat. When the oil is hot, add the chicken and toast until golden brown. Remove from heat and set aside to cool.
In a large bowl, mix olive oil, honey, olive oil, butter, garlic, paprika, oregano, basil, oregano, basil, rosemary, paprika, rosemary, paprika, thyme, sage and salt. Shape into a 3-to-4 inch round fillet.
Fold the pasta into the sauce and spoon over the fried chicken. Cover and refrigerate at least 4 hours or overnight before serving.
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