4 skinless, boneless chicken breast halves
1/2 cup Italian-style olive oil
1 cup chopped fresh rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon dried sage
Melt olive oil in a skillet over medium heat. Sear the top and bottom of the chicken in the oil just until no longer pink. Remove chicken pieces, chop and brown on all sides. Dice chicken, shape in half; submerge cut pieces in degasser cheese.
Heat 2 tablespoons of the olive oil in same pan to browning; stir in sage and garlic powder and garlic powder,
Reduce heat to low, idance under heat and stir in chicken. Cook for 5 minutes, flipping chicken often, but never browning.