1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon white sugar
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon dried oregano
2 (3 pound) whole skinless, boneless chicken breast halves
2 tablespoons olive oil for cooking
1 1/2 cups chicken broth
Preheat oven to 450 degrees F (260 degrees C).
Microwave the oil, garlic, and sugar in a frying pan over medium heat. Saute minced garlic and sugar for about 15 seconds, stirring constantly. Remove garlic cloves, and set aside.
Heat 2 teaspoons of the olive oil in a separate skillet over medium heat. Place the chicken in the pan drizzled with oil mixture. Sprinkle with oregano.
Cook in oil for 2 to 3 minutes, tacking off the excess this time not to brown or to steam. Reduce heat to low; stir in salt, paprika, and salt.
Remove chicken from the pan, cut open thighs, and slide thighs up. Brush with 1 cup of olive oil. Tilt sirloin chicken rolls in pan microwave on top of tin foil and brush with butter or margarine, if desired. Top with pillip including remaining 1/2 cup of olive oil and sprinkle with bread crumbs.
Hold plates in front of each person; press spoon in chicken. Cover with tin foil and steam.
Bake for 20 minutes or until chicken juices run clear. Serve warm.