chicken durango
(1 RATING)
I'm trying my hand at Freezer Cooking and this is one of the recipes I have tried (so far!). This smells so fantastic when it's cooking! Tangy and savory. In fact, by the time I had it on plates, it seemed as if it was gobbled down, thus, no picture (as of yet!). The next time I make it, I will be faster! I should mention that I was short on time so I tossed it in the crockpot where it simmered for about 5-6 hours on low. If you do cook it in the crockpot, you will probably want to drain or as I did, skim, the fats from the melted butter off the top.
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prep time
10 Min
cook time
45 Min
method
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yield
4 serving(s)
Ingredients
- 1/2 cup butter (melted)
- 5 tablespoons lemon juice
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 4 large chicken breasts, boneless and skinless
How To Make chicken durango
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Step 1Combine all ingredients except the chicken in a small bowl. Put the chicken into a labeled 1 gallon freezer bag and pour ingredients over it.
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Step 2Put the chicken into a labeled 1 gallon freezer bag and pour ingredients over it and freeze.
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Step 3Thaw ingredients overnight in fridge. Place in a 9x11 inch baking dish treated with nonstick cooking spray.
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Step 4Bake uncovered at 325 degrees for 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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