1 pound skinless, boneless chicken breast halves
1/2 cup olive oil
1/2 cup boneless ham
1/4 cup chopped onion
2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/8 teaspoon dried tarragon
2 teaspoons crushed red pepper
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat.
Place chicken in the pan and cook about 5 minutes on each side; brown lightly.
Remove chicken from pan, shred, and set aside. Heat olive oil in a large skillet over medium heat.
Place chicken in the pan, brown on both sides and drain well. Stir in the ham and onions. Stir in the garlic powder, rosemary, marjoram, tarragon, crushed red pepper, oregano, basil, marjoram, and rosemary. Bring to a boil, reduce heat, and simmer about 10 minutes.
Remove chicken from pan, shred and set aside, season with crushed red pepper, oregano, basil, marjoram, tarragon, crushed red pepper, oregano and rosemary. Transfer chicken to a 9x9 inch baking dish. Cover bed of aluminum foil and refrigerate overnight.
Spoon chicken mixture into aluminum foil. Place aluminum foil over aluminum foil. Bake uncovered chicken in preheated oven for 20 minutes, turning occasionally; do not brown on top.
Remove aluminum foil. Bake uncovered chicken for 5 minutes, stirring frequently and basting with olive oil.
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