Bombay Chicken and Red Potatoes
- 1.5 pounds chicken breast
- 8 medium red potatoes, quartered
- 1 cup dry sherry (or cooking wine)
- 4 Tablespoons brown sugar
- 2 Tablespoons soy sauce
- 4 teaspoons sesame seeds
- 1 teaspoon black pepper
- 0.25 teaspoon salt
Preheat oven to 375 degrees. Place chicken breasts and red potatoes in a baking pan. In a small bowl, mix together sherry, brown sugar, soy sauce, sesame seeds, black pepper, and salt. After the marinade is combined, pour over chicken and red potatoes. Bake uncovered for 45 minutes, turning chicken several times to coat with marinade.
Place all ingrdients except the red potatoes into gallon freezer bag. Label and freeze. To serve: Thaw in fridge. Preheat oven to 375 degrees and place chicken in a baking pan. Add red potatoes and marinade to baking pan. Bake uncovered for 45 minutes, turning chicken several times to coat.