Happy Friday, Happy Birthday and Chicken Oregano

I was typing this up for something else, and I thought I'd share it with fellow cooking bloggers. I'm always looking for quick and easy meals that we both enjoy. I hope you like it. This one's perfect for busy nights.

Also ("yes, also") ... Happy Birthday, Kari Plevan! OOWWEE!!

Chicken Oregano
Source: Holly Clegg’s Trim & Terrific Freezer Friendly Meals

Makes 4-6 servings

1 ½ pounds skinless, boneless chicken breasts
1 onion, chopped
½ teaspoon minced garlic
Salt and pepper to taste
1 tablespoon dried oregano leaves
1 (16-ounce) can whole tomatoes, crushed, with their juices
½ pound mushrooms sliced
¼ cup dry red wine, optional

In a large non-stick skillet coated with non-stick cooking spray, brown the chicken on both sides over medium heat, about 5 minutes in all, cooking in batches if necessary. Add the onion and garlic and cook 5 minutes more, until the vegetables are tender. Sprinkle with salt and pepper and oregano. Add the tomatoes, mushrooms, and wine. Cover and cook over low heat about 25-30 minutes, or until the chicken is tender. If the sauce gets too thick, add a little water.

To Prepare and Eat Now:
Serve with angel hair pasta.

To Freeze:
Cool to the room temperature, wrap, label, and freeze. Recommended freezing time: up to 3 months.

To Prepare After Freezing:
Remove from freezer to defrost. Reheat in non-stick skillet or over low heat until thoroughly heated. Serve with pasta.

Per serving: 2 grams of fat and 171 calories