2 teaspoons vegetable oil
1/4 pound skinless, boneless chicken breast halves
3 tablespoons brown sugar
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon dried oregano flakes
1/2 teaspoon dried thyme
1/4 teaspoon paprika
2 green onions, chopped
2 cloves garlic, minced
Heat oil in a large skillet or frying pan over medium-high heat. Fry chicken breasts until golden brown, 10-12 minutes. Remove from heat; drain on paper towels.
Place chicken in a shallow dish or dish large enough to cover bottom. Heat remaining oil in skillet or frying pan over medium heat. Saute chicken breasts, turning once, until golden brown, about 5 minutes. Add brown sugar, garlic powder and basil; cook 15 minutes longer. Remove chicken from pan. Drizzle brown sugar mixture on bottom of stuffed chicken and stir in garlic powder, thyme and paprika. Return chicken to heat; remove from skillet.
Transfer chicken to a 13 x 9-inch baking dish. Cover loosely with foil. Sprinkle with chicken fat. Freeze until firm, about 2 hours.
Return chicken to pan in same pan with brown sugar sauce and brown sugar mixture. Heat 3-5 tablespoons of the sauce to the boiling. Reduce heat to medium; simmer quietly, stirring occasionally, until chicken is cooked through, about 10 minutes.