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Caramelized Chicken Breasts II Recipe

Ingredients

1 teaspoon chicken bouillon granules

2 tablespoons olive oil

1 teaspoon flour

2 teaspoons paprika

2 teaspoons dried sage

1 teaspoon dried basil

1 teaspoon dried rosemary

3 skinless, boneless chicken breast halves

1 large carrot

1 cup chopped celery

1 cup chopped onion

2 dashes hot pepper sauce

Directions

In a large bowl, mix bouillon granules, olive oil, flour, paprika, sage, basil, rosemary, carrot and onion. Form mixture into 4 rolls; roll into 1 inch pieces and place on the baking sheet.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 15 minutes.

While chicken rolls are baking, place carrot, celery, onion, hot pepper sauce, celery salt and paprika salt into a small bowl. Mix well and place chicken rolls onto the baking sheet. Arrange chicken rolls on a baking sheet. Cover with 1/2 teaspoon of the sauce and sprinkle with chicken rolls. Cover with aluminum foil and refrigerate overnight.

While rolls are rolling, cut chicken into cubes and place into a large, heavy skillet. Cook over medium heat until completely cooked through.