2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon celery seed powder
1 teaspoon paprika
1 teaspoon paprika seed
1/2 teaspoon crushed red pepper flakes
2 teaspoons dried sage
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 cup sliced black olives
In a medium bowl, mix the baking powder, baking soda and garlic powder. Add salt, onion powder, celery seed powder, paprika, paprika seed, crushed red pepper flakes, sage, oregano, basil, rosemary and black olives. Mix thoroughly. Cover and refrigerate in an airtight container for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake 30 minutes in the preheated oven. Remove cover from chicken pieces and turn in to a roasting dish. Cover the inside of the roasting dish with aluminum foil for extra snag protection. Cover and place in oven for 10 minutes.
Remove foil from roasting pan. Fill roasting pan with chicken and pour marinara sauce over breasts. Cover the roasting pan with aluminum foil, allowing marinara sauce to drip inside.
Bake uncovered for 1 hour in the preheated oven.
Remove foil and pour marinara sauce over breasts. Beat egg whites until foamy. Spread marinara sauce over chicken breasts and place under aluminum foil for 5 minutes. Reserve 1/2 cup marinara sauce for a future time.
Remove foil from roasting pan. Roll chicken breasts and cook on medium heat for 5 minutes per side or until cooked through and no longer pink inside. Flip breasts and cook on flame for just 2 minutes per side for medium.
It was delicious and easy--but watch out for the sticky batter!
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