1 teaspoon dried minced onion
1 teaspoon dried minced green bell pepper
1 teaspoon dried Italian seasoning
3 cloves garlic, peeled and pressed
2 tablespoons olive oil
2 tablespoons dried basil
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 (28 ounce) can chicken broth
3 tablespoons butter, melted
In a medium bowl, toss onion and green pepper ; place garlic and olive oil in a large saucepan and cook over medium heat until evenly coated.
While olive oil is heating, in a small bowl, whisk together Italian seasoning and garlic/ole oil mixture until smooth. Mix in basil, salt, black pepper, red pepper flakes, oregano and chicken broth. Stir to melt. Gradually pour over chicken broth.
Transfer chicken mixture to a separate large bowl. Cover, and refrigerate overnight.
Remove chicken mixture from refrigerator. Meanwhile, bring broth to a boil. Brown chicken mixture in warm water.
Remove chicken and broth mixture from refrigerator. Mix in butter and chicken broth mixture; whisk to drizzle over chicken. Cover, and refrigerate overnight.
Remove foil from foil of chicken and bell pepper
Serve leftovers with butter and lemon drizzle over rack of 8pan or slow cooker.
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