3 skinless, boneless chicken breast halves
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons dried oregano
1 teaspoon dried minced onion
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
2 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 dash salt
1 dash ground black pepper
Place chicken in a nonstick skillet with oil. Cook over medium heat, uncovered, for 5 minutes. Remove chicken and allow to cool.
In a small bowl, mix Worcestershire sauce, oil, brown sugar, garlic powder, salt, thyme, rosemary, oregano, onion, rosemary, oregano, basil, rosemary, garlic, basil, thyme, lemon juice and salt. Pour mixture into chicken, cover and cook for 5 minutes, turning once.
Return chicken to drippings and pour with all of the contents of the saucepan and lemon juice mixture into skillet. Reduce heat to low and cook, stirring, for 5 minutes, or until chicken is no longer pink. Reduce heat and continue to cook, stirring occasionally, for about 5 minutes, until chicken is no longer pink and juices run clear.
Remove chicken from saucepan and discard grease. Set aside.
Preheat grill for high heat.
Lightly oil grate. Heat chicken breasts on each side over high heat. Cook 6 to 8 minutes on each side, turning once, until no longer pink. Place chicken breasts on grill.
Remove chicken breasts from saucepan and cool to room temperature. Heat water and lemon juice in microwave oven or in a small saucepan.
Remove chicken from saucepan and dip between breasts in warm water to remove streaks on breast. Cook 4 to 5 minutes on each side, turning once, until chicken is no longer pink and juices run clear. Return breasts to saucepan and cool completely.
Stir chicken breasts into sauce mixture and heat through. Serve chicken on a platter with vegetables.