2 boneless, skinless chicken breasts
salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/8 teaspoon salt
1 tablespoon vegetable oil
1/2 teaspoon wine vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 carrots, sliced
1 medium onion, sliced (optional)
Preheat oven to 400 degrees F (200 degrees C).
Slice chicken breasts into 1/4 inch slices. Season with salt and pepper and ginger, cinnamon, nutmeg, paprika, oregano, parsley, basil, salt, and pepper. Divide the chicken into two pieces and arrange them 1 inch apart on a baking sheet to dry.
Heat oil in a large skillet over medium heat. Fry chicken strips until oil is golden brown, about 5 minutes. Transfer the chicken to a small baking dish and spread the seasoned coating all over. Cover chicken with aluminum foil and microwave until lightly browned, about 10 minutes. Remove chicken from aluminum foil and brush the coated strips with lemon juice and season with salt, pepper, lemon juice, salt, pepper and lemon juice.
Place carrots and onion slices side down in the baking dish. Sprinkle chicken with remaining lemon juice, salt, pepper, lemon juice, salt, pepper and lemon juice. Season with salt, pepper and lemon juice. Sprinkle coated chicken with garlic powder.
Bake at 400 degrees F (200 degrees C) for 60 minutes.