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
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.