2 tablespoons olive oil
1 tablespoon Paprika
1 1/2 teaspoons Rosemary Leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
6 boneless skinless chicken breasts
1 1/2 pounds small red potatoes, halved (Later)
Mix all the first 6 ingredients together in a freezer bag. Then add the chicken breasts cut to appropriate size. Squish the bag around to coat, then freeze.
When you are ready to cook: First, thaw overnight, then pour into a baking dish with the small red potatoes. Mix it all together , place in a thin layer on a baking dish and bake at 425 for 30-35 minutes until chicken is cooked through.
This recipe was adapted from McCormick's recipe found here.
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