Tuesday, March 4, 2008

Mushroom Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
4 slices bacon
1 can cream of mushroom soup
1 cup milk
2 T. lemon juice
2 T. Worcestershire sauce
8 oz fresh mushrooms
2-3 garlic cloves
Parmesan Cheese
Fresh tomatoes
Fresh mozzarella cheese

Place chicken into freezer bag and store in freezer while prepping other ingredients. Cook bacon in 8" saute pan using chef's tongs; crumble and set aside. Open soup can using smooth-edge can opener. Measure milk using Measure-all cup. Slice mushrooms with egg slicer plus. Press garlic using garlic press. Juice lemon using citrus press. Measure Worcestershire sauce using adjustable measuring spoon. Add ingredients to freezer bag, except cheese. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in stoneware rectangular baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe cheese grater, grate cheese onto chicken AFTER baking and serve. Slice fresh tomatoes using Utility knife and fresh Mozzarella cheese using egg slicer plus and serve with mixed green salad.

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