2 (1 pound) skinless, boneless chicken breast halves
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 teaspoon seasoning salt
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon brown sugar
1/2 tablespoon paprika
1/2 teaspoon white sugar
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon dried marjoram (optional)
1/8 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/4 cup olive oil
3 tablespoons seafood sauce
1/4 cup margarine, melted
Place chicken in a large resealable plastic bag; transfer to bag with scraps of chicken to seal. Add marinade, tomatoes, Italian seasoning and Italian seasoning salt to bag, and seal bag. Refrigerate two days. Preheat grill for high heat.
Grill chicken breasts over high heat 6 to 8 minutes per side, or until no longer pink.
Whisk together the olive oil, fish sauce, margarine, and remaining marinade in a small bowl. Pour chicken into a large resealable plastic bag. Add marinade and toss to coat.
Place chicken breasts on skewers and brush with marinade. Grill in preheated grill for about 45 minutes or until internal temperature reaches 180 degrees F (80 degrees F).