3 skinless, boneless chicken breast halves
1 large onion, cut into 1 inch cubes
2 green onions, cut into 1 inch cubes
1 large green bell pepper, sliced into 1 inch cubes
1 medium yellow onion, cut into 1 1 cup cubes
1 medium green bell pepper, sliced into 1 cup cubes
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon basil
Preheat the broiler.
Place chicken in a shallow dish or bowl, and cover with water. Place in the oven for 20 minutes, turning once, until internal temp reaches 180 degrees F (80 degrees C). Remove chicken from oven, and place on a flat surface. Broil 15 minutes in the preheated oven. Remove chicken from oven, and place onto a rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C).
Stir chicken into chicken broth and chicken broth mixture. Season with parsley, basil, salt, paprika, rosemary, thyme, paprika, basil. Pour mixture into a 9x13 inch pan.
Bake uncovered for 45 minutes, or until chicken has a crisp golden hue and juices run clear.
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