1 c V-8 juice
1/4 ts Hot pepper sauce
1/2 lb Chicken pieces
1/2 c Grated cheddar cheese
1/2 ts Oregano
1/2 ts Cumin
1 1/2 oz Corn flake crumbs
1 ts Garlic powder
1/2 ts Paprika
1/2 ts Chili powder
Combine red pepper sauce and v-8 juice. Pour over chicken in a large
Combine all other ingredients in a separate freezer bag.
Tape the 2 bags together and freeze up to 1 month.
To serve defrost in fridge.
Remove the chicken from bag and discard marinade.
Lightly grease cookie sheet
Coat chicken in the coating bag.
Bake 375 for 1 hour until tender and crisp.
watch closely so the cornflake crust won't burn.
Typed by Annette Johnsen
Source Frozen Assets Newsletter