1/2 cup olive oil
1/3 cup finely chopped onion
1 1/2 cups cubed, cooked chicken breasts
1 cup butter
1 (8 ounce) package cream cheese, softened
2 tablespoons prepared Worcestershire sauce
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried rosemary
1/8 teaspoon salt
1 teaspoon dried basil
4 skinless, boneless chicken breast halves
1/2 cup chopped fresh parsley
1 (16 ounce) can chicken cut into cubes
1 cup tomato sauce
2 tablespoons ketchup
2 tablespoons soy sauce
1 pinch crushed red pepper flakes
Heat olive oil in a large skillet over medium heat. Saute onion until golden, about 5 minutes. Mix in chicken and cook 8 minutes more. Stir in butter and cook 4 minutes more. Stir in cream cheese and Worcestershire sauce. Mix in brown sugar, garlic powder, basil, oregano, rosemary and salt. Bring to a full rolling boil, stirring constantly, until thickened. Reduce heat to medium-low, and simmer 25 minutes.
Stir chicken into cooking mixture, along with parsley and tomato sauce and ketchup. Return mixture to a medium heat. Heat until chicken is cooked through. Remove chicken from marinade and sprinkle with tomato sauce, ketchup, soy sauce, crushed red pepper flakes and chicken. Stir together and cook 10 minutes more.