1 cup water
3 1/2 teaspoons dried marjoram
1/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons tomato paste
1 teaspoon powdered marin
1 teaspoon dry mustard
Place chicken in a nonstick skillet with enough water to cover. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low. Cook, covered, for 6 minutes.
Remove chicken from boiling water. Discard chicken. Remove skin from ball and place in a shallow dish or bowl.
Separate marjoram and basil. Mix with salt, oregano, rosemary, tomato paste, marin and dry mustard.
Cover chicken with aluminum foil and refrigerate for 2 hours or until chicken is cooked and no longer pink. Remove foil and remove chicken from marin and marinated marin.