1 1/2 teaspoons vegetable oil
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon crushed red pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
6 chicken eggs
1 cup butter
In a medium saucepan, heat oil over medium heat. Stir in garlic powder, then cook and stir until lightly browned, about 10 minutes. Stir in lemon juice, basil, oregano, parsley and crushed red pepper. Remove from heat. Place chicken in the skillet. Heat butter in a large skillet over medium heat.
Place chicken over oil heat, and heat for about 1 minute, or until chicken is no longer pink and juices run clear. Add chicken eggs and skillet sauce, stirring occasionally, until chicken is cooked through and eggs are heated through.