6 skinless, boneless chicken breast halves
1 lemon pepper, seeded and chopped
1/2 cup olive oil
2 teaspoons lemon juice
1 teaspoon white sugar
1 teaspoon citrus peel
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon black peppermint extract
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (2.5 ounce) can sliced mushrooms
1 cup chopped green onions
In a medium bowl, blend lemon pepper, olive oil, lemon juice, sugar, citrus peel, salt, pepper, peppermint, and mushrooms. Set aside until ready to use.
Heat 1 tablespoon olive oil in bottom of a medium skillet over medium heat. Saute chicken for about 5 minutes or until golden brown; remove from skillet and set aside to cool.
Heat 1/4 teaspoon salt, white pepper, peppermint, and mushrooms in a small saucepan over medium heat. Sprinkle chicken pieces with chiles and juice. Stir in tomatoes with green chiles, tomato with green chile peppers, and diced tomatoes with green chiles. Place in a shallow dish or bowl, cover with chicken strips, and place in the refrigerator overnight.
Preheat oven to 400 degrees F (200 degrees C).
Transfer chicken to a 9x13 inch baking dish and brush with lemon pepper, olive oil, lemon juice, sugar, citrus peel, salt, pepper, peppermint, and mushrooms.
Bake uncovered in preheated oven for 5 hours, turning chicken once during the cooking time and rotating racks of pans when necessary. Chill chicken overnight before serving.