1 teaspoon vegetable oil
1 cup water
6 skinless, boneless chicken breast halves
8 ounces red potatoes, peeled and cut into 1 inch cubes
2 tablespoons all-purpose flour
1/4 teaspoon paprika
1/2 teaspoon dried sage
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
1 teaspoon salt
2 teaspoons dried rosemary
1 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoon honey
1/4 teaspoon natural red pepper flakes
1/2 teaspoon dried thyme
1 cup chopped onion
Heat oil in a large skillet over medium heat. Stir in 2 cups water and cook until mixture comes to a full rolling boil, stirring constantly. Boil for 2 minutes. Add chicken; cook, stirring, for 3 minutes. Stir in potatoes, stirring frequently. Bring to a boil, stirring constantly. Reduce heat to low; boil, stirring, for 2 minutes. Reduce heat to low; boil, stirring, for 2 minutes. Reduce heat to medium-low; stir in rosemary, basil, marjoram, salt, rosemary, basil, marjoram, salt, rosemary, basil, marjoram, salt, rosemary, basil, marjoram, salt, rosemary and honey. Heat through.
Place chicken in a deep dish or bowl. Place the vegetables in another shallow dish or bowl. Pour the chicken mixture over the vegetables and spoon stir. Cover tightly with aluminum foil. Place on large, lightly greased baking sheet. Sprinkle with flour. Place a layer of aluminum foil over the top of the pan. Sprinkle with paprika, sage, oregano, basil and marjoram. Place under a sheet of aluminum foil. Pour about 1/2 cup of the chicken mixture over the foil. Cover with aluminum foil and refrigerate overnight.
In the morning, remove foil from pan and place pan on a 9 x 13 inch baking sheet. Brush with egg or milk. Bake uncovered, uncovered for 5 minutes, or until chicken juices run clear. Cool slightly. Serve with potato wedges. Garnish with basil and marjoram.
Similarities are striking. ~But Far YMMV. Instructions are a bit vague. Worth tweaking.
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