2 skinless, boneless chicken breast halves
1/4 cup olive oil
1/4 teaspoon salt
1 tablespoon dried thyme
1 teaspoon dried basil
2 teaspoons Italian-style seasoning
3 teaspoons vegetable oil
3 tablespoons cider vinegar
3 tablespoons white sugar
2 teaspoons crushed bread powder
1/4 teaspoon salt
1 egg
1 teaspoon lemon juice
1/3 cup brown sugar
1 teaspoon baking powder
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in nonstick skillet over medium heat. Saute chicken for 10 minutes, turning frequently. Pour in olive oil, salt, thyme, basil, Italian-style seasoning, oil, vinegar, sugar, bread powder and salt and allow to cook, stirring constantly, for 5 minutes.
Stir chicken into marinade mixture and cook and stir for 10 minutes or until golden. Transfer chicken to a medium bowl and sprinkle with lemon juice.
Place soup base over hot coals and heat until bubbly; add brown sugar and lemon juice. Heat mixture, stirring occasionally, until sugar and baking powder are dissolved; pour over chicken and broil over high heat for 2 to 8 minutes, or until chicken is no longer pink.