1 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped onion
2 bay leaves
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon dried thyme
2 tablespoons dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, salt, onion, bay leaves, olive oil and basil in large bowl. Stir in flour mixture along with basil, oregano, rosemary and garlic powder.
Dredge chicken in flour mixture, then roll in bread flour with teaspoons. Place atop 9x13 inch baking dish, and sprinkle with rosemary sprig. Place foil or pizza pan on center of pan to keep lees away from liquid in pan. Sprinkle with basil mixture and sprinkle with rosemary.
Bake uncovered at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until chicken is tender and juices run clear.
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