1 1/2 pounds skinless, boneless chicken breast halves
2 tablespoons Italian-style seasoning
2 tablespoons dried minced onion
1 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried oregano
2 cloves garlic, minced
1/4 teaspoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried horseradish
1/4 teaspoon salt
1/8 teaspoon dried black pepper
1 teaspoon paprika
1/8 teaspoon dried sage
reese (or equivalent seasoning mix) seasoning salt
1/8 teaspoon dried oregano
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
1 cup chopped fresh parsley
Rinse chicken pieces in warm milk to cover and drain. Set aside.
In a large skillet, cook marjoram, basil, thyme, sage, oregano and garlic in olive oil. Cook over medium heat, stirring occasionally until garlic is evenly brown. Stir in rosemary, sage and rosemary. Cook until sauce thickens.
Stir in Worcestershire sauce, salt, pepper and paprika; heat gently. Reduce heat to low and add soup stock. Bring to a boil, stirring occasionally. Reduce heat to medium. Simmer 2 to 3 minutes, stirring occasionally. Remove from heat.
In a small bowl, mix together soup stock and bread crumbs. Spread mixture over chicken pieces. Place a strip of waxed paper on each chicken piece and tie tightly with kitchen twine. Place blanket on table, cover with plastic wrap and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces on baking sheet.
Bake in the preheated oven 15 minutes, until chicken is cooked through and juices run clear. Cool 4 minutes per side, remove from rack at end and skin is tender. Serve at room temperature.
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