Creole

(from katvn’s recipe box)

Categories: Dump

Ingredients

  • 1 Tablespoon Olive Oil
  • 1/4 cup Chopped Onion
  • 1/4 cup Bell Pepper
  • 1 Clove Minced Garlic
  • 14 oz can Whole Tomatoes
  • (Chopped and undrained)
  • 2 Teaspoons Worcestershire
  • 2 Teaspoons Red Wine Vinegar
  • 1/2 Teaspoon Dried Basil
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Pepper

Directions

  1. For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a

  2. large baking dish, turn chicken to coat. Bake until chicken juices run

  3. clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken

  4. breasts).

  5. For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat

  6. in freezer.

  7. To thaw and cook: Take the bag out of the freezer the night before, make

  8. sure the baggie is completely closed. Place the Bag on a shelf furthest

  9. from the freezer (It works best if the bag is laying flat, although this

  10. may not be the best option with a side-by-side fridge/freezer). Preheat the

  11. oven to 350 F. Empty the contents of the bag into a large baking dish and

  12. bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30

  13. minutes for chicken breasts).

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