4 skinless, boneless chicken breast halves
2 cups water
2 tablespoons olive oil
1 teaspoon brown sugar
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoons dried minced onion
4 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried oregano
3 teaspoons dried marjoram, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1 teaspoon chopped fresh rosemary
1 teaspoon dried sage
2 teaspoons dried parsley
When chicken is cooked, remove carcass and place in 9x13 inch dish. Brush with olive oil spray.
Remove skins using a slotted spoon; cut into cubes.
In a small, mixing bowl, mix water, brown sugar, garlic, Italian seasoning, onion, basil, oregano, marjoram, rosemary, sage, spearmint and crushed rosemary.
Heat oil in a large saucepan. Add chicken pieces; cover and allow to cook 10 minutes.
Stir chicken pieces into brown sugar mixture, stirring well. Cover and simmer 30 minutes.
Remove chicken; stir well. Place yellow rice cubes into skillet with soy sauce over medium heat. Heat gently, then add olive oil and pineapple juice and mix gently.
Add chicken mixture and brown sugar mixture to skillet with remaining oil. Cook and stir 15 minutes more. Season with salt and pepper to taste, then stir in marjoram, rosemary, sage, rosemary, oregano, marjoram, marjoram, and rosemary.