1 pound skinless, boneless chicken breast halves
1/2 pound skinless, boneless chicken breast halves
1/2 cup vegetable oil
1 teaspoon white sugar
1 teaspoon dried basil
1/3 teaspoon salt
1/4 teaspoon dried oregano
2 cloves garlic, minced
1 (20 ounce) can stewed tomatoes
3 tablespoons vegetable oil
1/4 cup water
2 tablespoons white wine
Place chicken pieces in a plastic container and place in freezer for 1 day, turning, before roasting. Instead of roasting, place chicken breasts in freezer bag for up to three days; also put chicken thighs in freezer bag for up to two days.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 9x13 inch baking dish.
Place chicken in prepared dish. Heat remaining oil in a small skillet, when butter or margarine comes out, add chicken. Turn and cook about 10 minutes, until near internal fork; continue to cook about 10 minutes, stirring frequently, until chicken is no longer pink.
Pour chicken mixture over chicken; sprinkle with sugar, basil, salt, oregano, garlic and tomato. Pour water and wine over chicken, stirring well. Cover and seal pan. Let stand overnight at room temperature.
While chicken is roasting, preheat oven to 350 degrees F (175 degrees C).
Bake chicken in preheated oven for about 20 minutes, until internal juices run clear and juices run clear.