1 tablespoon vegetable oil
6 skinless, boneless chicken breast halves
1 (7 ounce) package chicken tenderloin, cut into cubes
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
2 teaspoons dried parsley, crushed
1 teaspoon salt
4 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon dried basil
2 teaspoons chopped fresh parsley
3 cloves garlic, minced
1 pinch ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon hot pepper sauce
Heat oil in a large skillet or skillet over medium heat. Add chicken and brown well on all sides. Remove from skillet; place in a large resealable plastic bag with lid on top. Seal bag, and tie with kitchen twine to prevent leaking.
In a small saucepan, heat oil over medium heat. Add chicken, Worcestershire, garlic powder, parsley, salt, paprika, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder, basil, parsley, garlic powder
2 tablespoons butter, at room temperature
1 1/2 cups water
1 tablespoon margarine, divided
2 tablespoons white sugar
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