4 skinless, boneless chicken breast halves
1 small carrot, cut into 1/2 inch cubes
1/4 cup diced tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper to taste
Place chicken in a medium saucepan with water and lightly brown brown on all sides. Cover and refrigerate at least 8 hours, or overnight.
Bring a large pot of lightly salted water to a boil. Add chicken and rack/dissolve in brown sugar. Cook until cooked through and no longer pink, 8 or 10 minutes. Stir in carrots, tomatoes, basil, oregano, basil, salt, pepper and salt. Cover, and let stand 5 minutes.
Slice chicken meat and shred in portion. Discard grease and oil.
Place diced diced cooked chicken into a large bowl. Add carrots, tomatoes, basil, oregano, basil, salt and pepper. Mix well, cover and refrigerate.
Fold through baking dish and serve chicken with vegetables.