1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cloves garlic, minced
1 red onion, chopped
1 tiny green bell pepper, chopped
3 tablespoons vegetable oil
1 (10.75 ounce) can beef broth
1 cup distilled white vinegar
1 (10 ounce) can whole kernel corn, drained
In a large resealable plastic bag, mix kosher salt, mustard, garlic, red onion, green pepper, oil, beef broth, vinegar and whole corn. Refrigerate for 24 hours or overnight.
You can freeze the chicken breasts according to package directions, or grease a large resealable plastic bag. Remove breasts and place in freezer bag according to package directions. Remove breasts from freezer bag and let rest overnight.
Preheat oven to 350 degrees F (175 degrees C). Place breasts about 1/4 inch apart onto the baking sheet.
Bake uncovered for 65 to 75 minutes, until chicken has reached desired tenderness and a strip of crisp skin appears on the top of the chicken.