1 tablespoon margarine
1 pound skinless, boneless chicken breast halves
1/2 onion, chopped
2 cloves garlic, minced
1/2 teaspoon paprika
1 tablespoon red wine vinegar
1 teaspoon dried oregano
2 teaspoons salt
1/4 teaspoon dried basil
2 teaspoons dried basil
1/4 teaspoon dried tarragon
1/8 teaspoon dried marjoram
2 teaspoons olive oil
1 tablespoon Italian seasoning
1/2 onion, chopped
1/2 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C). Carefully peel skin off chicken breasts. Combine marinade with chicken's juices. Place breasts in shallow layer in a shallow baking dish. Bake in preheated oven for 45 minutes per person (140 to 160 degrees F), or until internal temperature reaches 180 degrees F (80 degrees C).
Remove chicken breasts from oven and cut into cubes. Place cubes through bottom of glass dish and cover. Pour marinade over chicken. Bake in preheated oven for 10 to 15 minutes, allowing breasts to soften slightly. Remove breasts and sprinkle with lemon juice and pepper flakes. Serve chicken on bread dish or salad platter. Top with Parmesan cheese.