4 skinless, boneless chicken breast halves
1 1/2 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon seasoning salt
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon dried rosemary
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon dried onion
1 teaspoon seasoned dry mustard
1 1/2 teaspoons paprika
2 tablespoons parsley powder
2 tablespoons dried thyme, crushed
Heat oil in a large skillet over medium heat. Stir in honey, seasoning salt, garlic, Italian seasoning, Worcestershire sauce, red pepper flakes and oregano. Saute for 5 minutes, or until chicken is golden brown. Discard any remaining seasoning. Mix in basil, sage, rosemary, garlic powder, chili powder, onion and seasoning seasoning. Pour mixture over chicken and sprinkle with thyme. Cover, and cook for 3 to 4 minutes over medium heat. Sprinkle with paprika, season with salt and pepper flakes.
Remove chicken from skillet, remove bones and skin and place in a single layer on plate. Cover, and season with garlic powder, chili powder, oregano, basil, sage, salt, rosemary, garlic powder and chili powder. Cover, then place in 1 1 1/2 inch mold or plastic container. Cover, and refrigerate for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken, browning well on all sides. Fry, turning frequently, for 10 to 15 minutes, or until chicken is cooked through and juices run clear. Drain on paper towels.
Remove skin and bones from chicken breasts. Cut into cubes. Season with Italian seasoning. Pour mixture over all chicken, leaving a large plastic lid on top.
Bake uncovered, at 400 degrees F (200 degrees C) for about 1 hour or until chicken is cooked through and juices run clear. Turn chicken over once again to grease lid.
Remove lid from skillet, and place on rack to cool.
In a saucepan, mix mustard, paprika, parsley, thyme, red pepper flakes, oregano, basil, sage and salt and pepper flakes. Bring to a medium heat and continue to cook 3 minutes, stirring constantly.