Cooking time 45 to 50 minutes. Cut okra into bite-size pieces. In large nonstick covered skillet brown chicken on each side, adding small amounts of water until evenly browned. Sprinkle rosemary, basil, cajun seasoning and onions over chicken. Add 1/4 cup water and cook over medium heat until onions are wilted and water evaporates, stirring occasionally. Add chopped tomatoes and garlic. Cook until moisture evaporates and tomato are not watery.

Add okra, stir and continue cooking 15 minutes until okra is no longer stringy. Add salt if necessary. Serve over hot steamed rice.