4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1/2 teaspoon chicken bouillon granules, dissolved
2 teaspoons paprika
2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon dried parsley
2 tablespoons dried oregano
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried basil
2 tablespoons dried oregano
4 boneless, skinless chicken breast halves
Remove chicken from the marinade. In a large bowl, combine chicken, olive oil, bouillon, paprika, sage, thyme, basil, parsley, oregano, sage, thyme, basil and oregano. Mix thoroughly and refrigerate.
Heat oil in large nonstick skillet over medium heat. Add chicken and brown on both sides; remove from skillet.
Remove chicken from marinade, turn and brown on both sides. Place the chicken breasts in the skillet with the marinade. Cook over medium heat, turning once, for 3 to 4 minutes or until browned and juices run clear.
Remove chicken from skillet to a plate and roll in olive oil. Season with chicken bouillon granules, paprika, sage, thyme, basil, parsley, oregano, sage, thyme and basil. Mix thoroughly and serve chicken on a bed of lettuce.
I am not a very good cook yet, and I have never made lasagne! This was sooo easy! It takes awhile to bake, but tasted so good :) and lots of leftovers since its just the two of us! I didn't make any changes, except for my kitten licking the raw egg out of the bowl I beat it in (after adding the egg to the cheese mixture)!
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