2 tablespoons butter
1 small onion, chopped
2 tablespoons garlic powder
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 (14.5 ounce) can chicken broth
1 (4 pound) whole chicken, cut into 1 inch cubes
1 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
In a large skillet over medium heat, melt butter over medium heat. Place onion in skillet. Cook, stirring occasionally, for 5 to 10 minutes, until onion is translucent. Remove from skillet. Stir in garlic powder, basil, oregano, rosemary, basil, oregano, and rosemary; cook, stirring occasionally, for 5 minutes. Stir in chicken broth and whole chicken. Pour over chicken and spread sauce evenly in skillet.
In a small bowl, mix together Cheddar cheese, mozzarella cheese, chicken, and cabbage. Roll chicken in cheese mixture. Arrange lettuce on bottom of lettuce leaf in large bowl. Cover chicken and cheese mixture and refrigerate for 4 hours.