Freezer-ready Recipes: Poultry Recipes => Mexican Chicken

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root
Senior Member

Posts: 330
Registered:
February 2004

Mexican Chicken

Tue, 10 February 2004 21:35

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

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.

[Updated on: Wed, 03 March 2004 20:58]

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Mexican Chicken root Tue, 10 February 2004 21:35
Re: Mexican Chicken tessar Thu, 19 February 2004 19:48
Re: Mexican Chicken Jenn Wed, 03 March 2004 20:54

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