4 skinless, boneless chicken breast halves
1/2 cup extra virgin olive oil
1/2 cup Italian-style dried bread crumbs
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
Preheat oven to 400 degrees F (200 degrees C). Wrap chicken in aluminum foil. Place over pan of preheated oven; turn to coat.
In a medium bowl, mix olive oil, bread crumbs, salt, pepper and oregano. Mix together; toss well.
Heat olive oil in skillet over high heat. When oil is hot, add bread crumbs and pepper and mix together.
With a spoon, toss chicken pieces with olive oil mixture. Continue to toss with olive oil mixture, bringing both sides of chicken to a boil.
Reduce heat to low; add basil and basil. Stir in rosemary and marjoram. Cook 9 minutes, or until chicken is no longer pink and juices run clear.