Make-ahead Mexican Chicken (oamc)

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken breasts (fresh or frozen)
• 1/2 cup onion, finely chopped
• 3 garlic cloves, minced
• 1 (16 ounce) jar salsa (customize heat to your liking)
• 1 (2 ounce) can black olives, sliced and drained
• 2 cups cheddar cheese, grated

Recipe

• 1 write "mexican chicken - 400 degrees f for 45 min, then melt cheese on top" on the outside of a ziploc bag.
• 2 place the chicken in a freezer bag.
• 3 add all of the ingredients to the freezer bag, except the cheese.
• 4 coat the chicken well, squeeze all of the air out of the bag, and freeze.
• 5 when you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
• 6 preheat the oven to 400 degrees f (as you have written on your bag, so you wouldn't forget!).
• 7 lightly spray a 9x13 pan with cooking spray. place the chicken in pan, and pour the sauce over the chicken.
• 8 bake, uncovered, for 45 minutes.
• 9 sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).