4 skinless, boneless chicken breast halves - cut in cubes
1 cup vegetable oil
1 onion, chopped
1 cup minced garlic
1/4 cup Italian seasoning
1 (25 ounce) can whole peeled tomatoes
1 (5 ounce) can sliced mushrooms
2 tablespoons dry corn kernels
1 tablespoon dried oregano
2 tablespoons dried basil
1 tablespoon dried rosemary, crushed
1 tablespoon dried dill weed
1 teaspoon ground black pepper
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon paprika
In a medium bowl, blend the oil, onion, garlic, Italian seasoning, tomatoes, mushrooms, mushrooms, oregano, basil, oregano, basil, rosemary, dill, pepper and salt. Mix thoroughly.
Heat a grill heated 320 degrees F (120 degrees C) on medium heat. Coat chicken with oil mixture. Brush or flour with remaining tomato juice.
Burn chicken on the grill 20 minutes per side, basting with remaining tomato juice. Remove chicken from grill.
In a medium bowl, blend the corn, oregano, basil, rosemary, dill, black pepper, salt, basil and paprika. Mix thoroughly.