1 clove garlic, sliced into thin strips
1 tablespoon vegetable oil
1 cup milk
3 skinless, boneless chicken breast halves or 3 (6 ounce) cans water chestnuts
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
Grind garlic and oil together in a small bowl; set aside. Heat oil in a large stockpot over medium heat. Add chicken, and cook until no longer pink, about 5 minutes. Remove chicken from the broth, and set aside. Add water chestnuts, crushed red pepper flakes, basil, oregano and rosemary. Bring to low heat, and cover.
Remove foil from chicken and vegetable foil. Add chicken to broth mixture; cover. Bring to a boil, and cook 1 1 to 2 minutes on each side, turning frequently. Continue to stir to prevent sticking. Reduce heat, and add basil and oregano. Simmer 10 minutes, stirring occasionally. Remove chicken from sauce. Return chicken to sauce. Bring to a boil. Cover, and simmer 2 minutes. Return chicken to sauce, stirring occasionally.