Mexican Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
16 oz. jar mild or medium salsa
2-3 cloves freshly pressed garlic
½ c. finely chopped onion
2 ½ oz. can sliced black olives, drained
sliced or grated Monterey Jack cheese

Place frozen chicken into freezer bag. Combine remaining ingredients except cheese. Pour sauce into bag and coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken from bag and place in Stoneware Rectangular Baker. Pour excess sauce from bag over top of chicken. Bake, uncovered, at 400 degrees for
45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken; bake 10 minutes and serve.
*Pampered Chef
******LOVE THIS!

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