1 1/2 pounds skinless, boneless chicken breast halves
8 fluid ounces ketchup
2 tablespoons chicken bouillon granules
2 teaspoons chopped fresh parsley
1 2/3 fluid ounces ketchup
1/4 cup water
1 cup vegetable oil
1 tablespoon dried basil
salt to taste
ground black pepper to taste
Place chicken breasts in a large resealable plastic bag; seal bag and place in the freezer.
Place ketchup and bouillon in a resealable plastic bag; pour chicken bouillon into bag and seal.
Place parsley and chicken in resealable plastic bag; place chicken breasts in bag.
In a small mixing bowl combine 2/3 fluid ounce ketchup, 2 cups water, oil, basil, salt, pepper and chicken breasts. Mix well and add to chicken, drumming vigorously.
Place plastic bag in freezer freezer unit and seal bag. Refrigerate chicken, turning once, to prevent sticking. The chicken will be tender.