Friday, November 28, 2008

Rosemary chicken and Zucchini

8 4-6 ounce boneless, skinless chicken breasts
2 pounds red bliss potatoes, quarted
3 zucchini, sliced into 2 inch sticks
2 bags of carrot sticks
Salt and pepper
Fresh Rosemary, stem removed
Olive oil
French Dijon Mustard
4 1 quart plastic freezer bags
Mix together 3 tablespoons olive oil, 3 tablespoons mustard, 2 tablespoon rosemary salt and pepper to taste. Add potatoes vegetables, toss to coat. Season the chicken with salt and pepper. Divide everything among the "dated" freezer bags, freeze until needed, for up to 2-3 months.

Cook frozen at 400 degrees. Empty bag into a oven safe baking dish, cook for 30 minutes, toss vegetables turn chicken cook another 20-30 minutes or until done.

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