• Greek Chicken Oregano

    chicken-clip-art-4

    A big thank you to Camille from our Facebook community for sharing this wonderful and versatile chicken recipe from Cooking with my Food Storage!

    Ingredients:

    • 3 Tbsp Lemon Juice
    • 1 tsp salt
    • 2 tsp oregano
    • 4 chicken breasts
    • 3 Tbsp. Butter
    • 2 Tbsp olive oil
    • pepper
    • 1 (1 lb) can tomatoes

    Directions:

    Combine all ingredients in heavy duty zip lock bag.  Remove excess air from the bag and seal.  Double check that the back is sealed completely.  “Smush” sealed bag, mixing ingredients.

    Store uncooked:  In the fridge–1 week , Frozen 3 months.

    To Bake:  Fresh or defrosted
    In the oven:  Preheat oven to 400 degrees.   Place the contents of the zip lock bag in a large casserole dish.  Bake uncovered for 30 minutes.

    Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read 165 degrees fahrenheit.  Remove from the oven.  Serve over rice or potatoes.

    In the Crock Pot:  place contents of the zip lock bag in the  crock pot.  Cook on high for 4-6 hours on high.  Do not open the lid of the crock pot until you are ready to check for doneness.

    Test chicken for doneness using a thermometer.  The temperature at the thickest part of the chicken should read 165 degrees fahrenheit.  Remove from the oven.  Serve over rice.

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