2 tablespoons olive oil
1 skinless, boneless chicken breast
1 onion, chopped
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoons dried oregano
1 tablespoon dried basil
12 ounces milk
1 pound fresh chicken, cut into 1 inch cubes
2 tablespoons mayonnaise
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried basil
4 teaspoons Italian seasoning
In a large skillet, heat olive oil over medium heat; saute chicken for about 10 minutes, turning frequently. Remove from skillet; cover and let rest for 5 minutes.
Place onion in skillet; add oil and saute until tender; add garlic powder, oregano and thyme. Saute onion and garlic powder until tender; add basil, and cook for about 3 minutes.
Gradually pour in milk and chicken cubes. Stirring constantly, cook for about ten minutes, stirring occasionally. Stirring constantly, continue until chicken is cooked through. Serve on bread for dipping.