2 boneless, skinless chicken breast halves
1/2 teaspoon ground cumin
1/3 cup olive oil
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dry mustard
1/4 teaspoon salt
1 (10.5 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced green chile peppers
1 (4 ounce) can sliced carrots
1 (4.5 ounce) can sliced mushrooms, drained
Heat olive oil in oven or skillet over medium heat.
Brown chicken in oil in skillet 1 - 2 minutes, turning and basting with pan juices.
Spread garlic powder in pan juices to prevent browning. Place chicken in pan juices. Coat lightly with chili powder, parsley, oregano, dry mustard, salt, mushrooms and carrots. Transfer chicken to foil-lined foil basket. Spread marinade evenly over chicken.
Bake at 400 degrees F (200 degrees C) for 1 hour, or until chicken is no longer pink in center and juices run clear. Return chicken to pan juices and sprinkle with mushrooms.
Stir mushrooms, mushrooms and carrots into pan juices and toss. Return chicken to pan and sprinkle with mushrooms, mushrooms, carrots and mushrooms. Transfer chicken to foil-lined foil basket and pour marinade over all. Cover and refrigerate for 24 hours.
While chicken is resting, remove foil from foil and place chicken in microwave oven. Microwave to 375 degrees F (190 degrees C) 5 minutes, or until cooked through and juices run clear.