1 tablespoon vegetable oil
1 cup chopped onion
1 teaspoon salt
2 cloves garlic, minced
1 teaspoon dried parsley
1 dash garlic powder
1 teaspoon dried basil
1 (14 ounce) can chicken broth
1 cup water
1 teaspoon salt
1 teaspoon dried oregano
1 cup all-purpose flour
1 cup diced cooked chicken
In a small saucepan, heat oil over medium heat. Stir in onion and salt, garlic and parsley. Bring to a boil, reduce heat to low, and cook for 5 minutes. Stir in salt mixture and garlic powder. Heat to medium-low and stir in basil. Reduce heat to medium and stir in flour. Bring to a boil. Continue to saute for 5 minutes.
Reduce heat to medium-low and stir in chicken. Preheat grill for high heat. Place chicken on grill, turning often, to brown on both sides. Grill for 3 to 4 minutes on each side, turning regularly.
Remove the pan from heat and let stand for 10 to 12 minutes. Place on a large platter.
Place chicken on the platter and brush with olive oil. Roll up and seal edges. Place the pan on a large serving platter. Brush with flour and serve.