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Bombay Chicken and Red Potatoes - Dump and Go Dinner

<p>With the holidays quickly approaching, Bombay Chicken and Red Potatoes will make for a simple yet elegant meal for entertaining.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 pounds Chicken, Boneless Breasts
  • 1 cup Sherry Cooking Wine
  • 4 tablespoons Brown Sugar
  • 2 tablespoons Soy Sauce
  • 4 teaspoons Sesame Seeds
  • 1 teaspoon Black Pepper
  • 1/4 teaspoons Salt

Serving Day Ingredients

  • 8 cups chunk Red Potato

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 oz chicken & 2 cups potatoes
  • 667 Calories
  • 7g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 124mg Cholesterol
  • 1025mg Sodium
  • 89g Total Carb
  • 8g Fiber
  • 20g Total Sugars (Includes 12g Added Sugars)
  • 48g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place chicken breasts and red potatoes in a baking pan.
  2. In a small bowl, mix together sherry, brown sugar, soy sauce, sesame seeds, black pepper, and salt.
  3. After the marinade is combined, pour over chicken and red potatoes.
  4. Bake at 375 degrees, uncovered for 45 minutes, turning chicken several times to coat with marinade.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place all ingredients except the red potatoes into gallon freezer bag.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place chicken and marinade in a baking pan. Add red potatoes.
  3. Bake at 375 degrees, uncovered for 45 minutes, turning chicken several times to coat with marinade.

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