1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon dried crushed red chile pepper
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon ground white pepper
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon dried basil
2 tablespoons olive oil
1 onion, cut into 1 inch slices
1 1/2 tablespoons Worcestershire sauce
1 egg, beaten
Heat olive oil in a large skillet over medium heat. Saute garlic powder, Chile pepper, basil, onion and oregano in warm oil until vegetables are tender.
Stir chicken and vegetables into skillet and cook over medium heat for 5 minutes. Stir in tomato sauce. Season with parsley, oregano, basil, salt, oregano, pepper and parsley. Cover and simmer for 5 minutes.
Place chicken into a large bowl and add tomato sauce, egg, Worcestershire sauce and remaining ingredients. Place the bowl over medium heat and add olive oil. Cook over medium heat for 4 minutes or until chicken is no longer pink and juices run clear.