Baked Chicken

• 3 to 4 chicken breasts
• garlic cloves (about 30)
• 1/4 c. oil
• 1/2 c. white cooking wine or juice (apple)
• 1 tsp. basil leaves
• 4 to 5 bay leaves (optional)
• season with salt and pepper

1. You will need rolled rump roast (size you need).
2. Put in oven cooking bag.
3. Sprinkle with a little salt.
4. Tie up bag.
5. Cook at 375u0b0 for 1 hour per pound.
6. Take roast out of bag and cover; let cool, then slice.
7. Take juice from bag.
8. Add enough water to make gravy; also use some beef broth (canned).
9. I add some Kitchen Bouquet.
10. Bring all ingredients to rolling boil and use cornstarch to thicken.
11. Add a little salt if needed.
12. You can put your beef slices in your gravy.
13. Cut your bread diagonally.
14. Lay on plate. Put slices of beef on bread, then gravy over all.

chicken breasts, garlic, oil, white cooking wine, basil, bay leaves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849633 (may not work)