1 tablespoon vegetable oil
2 tablespoons chicken bouillon granules
6 skinless, boneless chicken breast halves
1 medium white onion, cut into 1/2 inch slices
2 tablespoons white wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon paprika
1 pinch ground black pepper
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage
1/8 teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon crushed red pepper
In a medium saucepan over medium heat, combine olive oil, chicken bouillon granules, onion slices, white wine, vegetable oil, salt, paprika, black pepper, red pepper flakes, basil and rosemary. Simmer until chicken is cooked, about 15 minutes. Remove chicken from skillet and set aside.
The next day, prep the gravy and reserve.
In a small mixing bowl, mix chicken, onions, white wine, vegetable oil and salt and paprika. Transfer chicken breasts to a large, stockpot.
Arrange chicken on pan. Cook over medium heat until juices from chicken run clear, about 15 minutes. Remove from pan and cool on rack in refrigerator.
Return chicken breasts to juices, and season with garlic powder, red pepper flakes, basil, sage and salt. Stir gently until coated with gravy. Roll skin on top of chicken breasts to form a casserole layer, cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts on a baking dish, pack into pan with liquid and spread mixture over chicken breasts.
Return chicken breasts to pan with gravy, and sprinkle with garlic powder, rosemary, sage, salt and pepper. Bake about 30 minutes, until chicken is tender. Serve hot or cold.
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