3 rashers skin from chicken breast halves
1 teaspoon olive oil
2 onions, chopped
1 clove garlic, crushed
1 small red onion, finely chopped
1 1/4 tablespoons dried rosemary
1 teaspoon dried sage
2 tablespoons chicken bouillon granules, warmed
1 (15 ounce) can chicken broth
2 1/2 cups water
1 teaspoon salt, divided
1 teaspoon French granules, divided
1 teaspoon dried basil
1 teaspoon garlic powder, divided
1 teaspoon paprika
1 teaspoon dried oregano
2 egg whites
Heat the oil in a large skillet over medium heat. Saute chicken for 10 minutes, turning once.
Remove chicken strips from pan and set aside. Heat olive oil in a large skillet over medium heat. Stir chicken into pan. Heat the onions and garlic into the skillet, and fry, stirring frequently, for about 20 minutes; stirring constantly, until chicken is cooked through.
Add rosemary, sage, chicken bouillon, chicken broth, 1/2 cup water, 1 teaspoon salt, 2 tablespoons french granules, 1 teaspoon garlic powder, 2 egg whites. Bring a high heat to a low simmer and cook uncovered for about 20 minutes.
Stir egg whites into skillet and brown the chicken on all sides. Serve warm with crushed pineapple and rosemary.