Chicken in an Orange Garlic Sauce

Prep day
In a gallon size freezer bag combine 4-6 chicken breasts (depending on your family size)
For BAKED CHICKEN add the following wet ingredients into the same baggie as the chicken
For a SKILLET MEAL, combine the wet ingredients below in a separate quart size baggie, putting both baggies in another gallon baggie to keep them together in the freezer
3 Tbsp soy sauce
2 Tbsp honey
1/4c. orange juice
2 cloves of crushed garlic
1/2 tsp dried oregano
1/4 tsp pepper
1/2 tsp paprika

Cooking Day
BAKED CHICKEN, thaw in refrigerator overnight.  Pour contents of baggie in a 9X13 baking pan, coated with cooking spray and bake at 350 for 1 to 1 1/2 hours.
SKILLET CHICKEN, thaw in fridge overnight.  Saute chicken breasts in a heated skillet with 1 Tbsp olive oil until browned (seasoning with salt and pepper to taste), 3-5 minutes per side.  Add contents of sauce baggie to skillet and simmer on medium heat for 5 minutes, turning chicken to coat.

Serve over rice with steamed veggies

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