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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 160.0
  • Total Fat: 2.6 g
  • Cholesterol: 68.4 mg
  • Sodium: 267.3 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.4 g
  • Protein: 27.8 g

View full nutritional breakdown of Creole Dump Chicken calories by ingredient
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Creole Dump Chicken

Submitted by: FATYOGINI

Introduction

This is a "dump" recipe. You dump all the ingredients in a gallon freezer bag and throw in the freezer. Set it in the fridge to thaw the night before, and the chicken will marinade as it thaws. I usually use two breasts, two thighs, and two legs, but I only eat the breasts, so I wrote the recipe accordingly. This is a "dump" recipe. You dump all the ingredients in a gallon freezer bag and throw in the freezer. Set it in the fridge to thaw the night before, and the chicken will marinade as it thaws. I usually use two breasts, two thighs, and two legs, but I only eat the breasts, so I wrote the recipe accordingly.
Number of Servings: 12

Ingredients

    1 T. olive oil
    1/4 c. onion, Chopped
    1/4 c. bell pepper
    1 garlic clove, minced
    14 oz. diced tomatoes with basil and oregano (undrained)
    2 t. Worcestershire sauce
    2 t. red wine vinegar
    1/2 t. dried basil
    3/4 t. cajun seasoning or 3/4 t. creole seasoning
    1 T. brown sugar
    1/4 t. salt
    1/4 t. pepper
    1/4 t. Tabasco sauce
    6 chicken breasts, no skin

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Directions

One serving = 1/2 chicken breast; Makes 12 servings.

Dump all ingredients into a gallon freezer bag. If serving the same day, put bag in fridge and allow to marinate at least 4 hours.
Otherwise put bag in freezer. Put in fridge the day before you plan on serving. Chicken will marinate as it thaws. Bake at 400 degrees for one hour.
Chicken can also be grilled, or you can cook it in a slow cooker on low 4-5 hours or high 6-8 hours.

Number of Servings: 12

Recipe submitted by SparkPeople user FATYOGINI.






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