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Posts: 330
Registered:
February 2004
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Mexican Chicken
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Tue, 10 February 2004 21:35
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1 bell pepper
1 onion
2 minced garlic cloves
2-1/2 cups tomato sauce
3 Tbsp chili powder
1 Tbsp cocoa powder
2 Tbsp water
1 tsp parsley
4 boneless skinless chicken breasts
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In a large nonstick skillet, saute the pepper, onion and garlic. Add the tomato sauce and chili powder. Dissolve the cocoa in
water and add to the tomato mixture. Place the chicken into an oven-ready, freezer-safe container. Pour sauce over the top. Sprinkle with parsley.
To Freeze: Freeze in oven-ready container in sauce.
To Reheat: Bake at 350 for 30 minutes from defrosted.
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[Updated on: Wed, 03 March 2004 20:58]
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Posts: 213
Registered:
February 2004
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 Re: Mexican Chicken
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Thu, 19 February 2004 19:48
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One of my favorites! No need to cook the chicken ahead of time as the recipe suggests. Just make the sauce and add it over the uncooked chicken breasts in an oven-safe dish.
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Posts: 337
Registered:
February 2004
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) 1 Vote(s)
