- 1 of 2 Puree marinade in blender. Scrape into bowl. Add chicken and onion. Refrigerate 12 hours or overnight.
- 2 of 2 Saute chicken with onion in batches in oil in skillet, 8 minutes, turning once. Cool; freeze in individual portions. Use in 3 months.
Servings Per Recipe: 6
Per Serving: 63 mg chol., 6 g Fat, total, 474 mg sodium, 164 kcal cal., 2 g carb., 24 g pro.