1 (4 ounce) can bread crumbs
2 tablespoons vegetable oil
1 large egg, beaten
1/2 cup chicken broth
2 tablespoons chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon dried black pepper
1/8 teaspoon onion powder
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
2 tablespoons paprika
2 teaspoons lemon juice
1/3 cup finely chopped onion
1/3 cup finely chopped carrot
Preheat oven to 350 degrees F (175 degrees C). Place the bread-crumbs in a small, resealable plastic bag. Transfer the bread to a large resealable plastic bag. Place the egg on top of the bread. Brush lightly with vegetable oil.
In a shallow dish place chicken in broth, and brush chicken with vegetable oil.
Collect flour and salt into a bowl. Mix in chicken bouillon, salt, pepper and onion powder. Mix in rosemary, paprika, lemon juice, onion and carrot. Pour mixture into the bread bag. Stuff chicken breasts with flour mixture. Drizzle chicken with marinade and toss. Roll ready to transfer.
Arrange chicken breasts on a large baking sheet.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.