#39 Chicken Pot Roast

When I hear the words "Pot Roast", I can't help but think of a Sunday afternoon meal back home. And this is exactly what this meal turned into....a lazy Sunday afternoon lacking a plan. Turns out, chicken pot roast in my new roaster pan was pretty tasty.

Chicken Pot Roast

Ingredients:

4 potatoes, peeled and chopped

1 large onion, thinly sliced

2 carrots, peeled and chopped

1 tomato, chopped

1/2 cup mushrooms

1/2 cup white wine

1/3 cup Soy Sauce

3 tbsp olive oil

2 tbsp red wine vinegar

2 cloves garlic, pressed

4 bay leaves

1 tsp dried oregano leaves, crumbled

1 tsp dried rosemary, crushed

3/4 tsp. pepper

1 tsp. paprika

4 chicken breasts, sliced

Directions:

1. Place all vegetables and chicken in the roaster pan. Cover with soy sauce, olive oil, vinegar, wine and spices. Stir until evenly coated.

2. Roast in oven at 375 degrees F for about 1 hour or until fully cooked. Remove from oven and let cool before serving.

Buen Provecho!