3 tablespoon chicken bouillon granular
2 tablespoons vegetable oil
1 teaspoon dried minced onion
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons dried oregano
4 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons dried basil leaves
2 teaspoons dried rosemary
2 teaspoons dried marjoram
1 teaspoon sage sprigs
1 teaspoon dried thyme
2 teaspoons crushed red pepper flakes
1 tablespoon dried basil leaves
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon dried basil
1 teaspoon dried sage
1/2 teaspoon paprika
1/2 cup beef bouillon granules
1/2 cup water
Combine chicken bouillon, vegetable oil, onion, thyme, sage, oregano, rosemary, thyme, garlic powder, basil and rosemary in small bowl. Mix well, then slowly pour mixture over chicken bouillon. Mix in rosemary, garlic powder, basil, marjoram, salt, basil and paprika.
Cook over medium heat, stirring, until large batch of chicken remains. Reduce heat to low; simmer until chicken is tender enough to shred in a pinch. Transfer chicken breasts to serving dish. Top with sauce of chicken bouillon mixture, bouillon granules, water and basil leaves. Reduce heat to medium-low; simmer briefly.
Return chicken to broth al dente. Stir broth mixture into skillet with water, stirring until thickened. Simmer 40 to 45 seconds more (if desired). Preheat rack of electric oven to 400 degrees F (200 degrees C).
Remove chicken from oven and pour sauce over stuffed chicken. Place well in preheated oven and bake uncovered for 45 minutes or until temp of chicken reaches 160 to 170 degrees F (80 degrees C).