1/2 cup butter, softened
1 cup water
3 teaspoons lemon juice
3 tablespoons Worcestershire sauce
1 teaspoon dried sage
1 teaspoon garlic powder
dried rosemary
freshly ground black pepper to taste
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried basil
1 1/2 teaspoons salt
1 (1 ounce) package plain yogurt dressing mix
In a medium bowl, mix butter, water and lemon juice.
In a medium pan, add Worcestershire sauce and sage, garlic powder, rosemary, black pepper and basil. Mix well. Bring to a simmer and cook for about 10 minutes.
Stuff chicken tenderloins with sauce mixture and press rest of excess mixture onto one side of each chicken. Cover and refrigerate.
Place chicken breasts on a dish and sprinkle with yogurt dressing. Cover and refrigerate for 2 hours.
Remove chicken from refrigerator, slice into thin strips and serve. Serve on pastry, lettuce salad rolls or roll in yogurt cubes.