Mushroom Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 can Golden Cream-of-Mushroom
1 c. milk
8 oz. carton fresh mushrooms, sliced
4 slices crumbled bacon
2-3 cloves freshly pressed garlic
2 T. Worcestershire sauce
2 T. lemon juice (zest before juicing – zest needed for another recipe)
grated parmesan cheese

Place frozen chicken into freezer bag. Combine remaining ingredients except parmesan 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 onto chicken. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken AFTER baking. Serve with rice and salad.
*Pampered Chef

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