1 cup butter
1 tablespoon olive oil
1 cup finely chopped onion
1 1/2 teaspoons minced garlic
1 tablespoon chopped green bell pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme sprigs
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon paprika
1/2 teaspoon dried basil
1 (3 ounce) can sliced mushrooms, drained
8 skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C).
Heat butter in a medium saucepan over medium heat. Stir until butter is melted and mixture is thick. Remove from heat; stir in olive oil, onion, garlic, green bell pepper, parsley, thyme, rosemary, thyme sprigs, sage, salt, thyme, rosemary, basil, mushrooms, chicken, bread sticks and egg. Cover, and simmer 1 hour, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in the oven, skin side up, turning once. Bake in preheated oven for 1 1 hour, or until chicken is no longer pink.