4 skinless, boneless chicken breast halves
1 cup Worcestershire sauce
1/2 pound Italian sausage, sliced into 1/2 inch strips
1/2 pound baby carrots
1 (15 ounce) can whole peeled tomatoes, with liquid
2 tablespoons butter, melted
1 cup milk
Place chicken breasts in the large resealable plastic bag. Season with Worcestershire sauce, Italian sausage, carrots, tomatoes and butter. Seal bag and shake to coat. Drizzle about 1/2 cup tomato mixture over chicken and place on baking sheet.
Bake in preheated oven for 20 minutes or until chicken is cooked through and juices run clear. Return chicken to oven for 15 minutes to simmer, then turn onto a foil lined baking sheet. Cover, and cook for 1 minute to allow the chicken to steam. Remove chicken from oven.
In a small bowl, mix brown sugar and sesame seeds. Discard seeds. Pour the chicken into the large resealable plastic bag, keeping the plastic bag separate. Cover each breast with a green card and sandwich the green card on top of the plastic bag.
Slow cook the chicken breasts in oven for about 1 hour, or until chicken is cooked through but not cooked through completely. Remove from oven and broil for about 5 minutes on each side, flipping once before roasting.
I am always on the look out for new gumbo places to test! I found this one, and like most people I gave it a poor review, but came back and really enjoyed it! The pork roast I tested was delicious, and flavorful enough for me! Look for me at Knoxville Indian restaurant tonight for a late dinner! SORRY INJUGGORS!
⭐ ⭐ ⭐ ⭐ ⭐