Mexican Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins

1/2 c. finely chopped onion

2-3 cloves garlic

1 jar (16 oz.) mild or medium salsa

1 can (2 oz.) sliced black olives

sliced Monterey Jack cheese

Place chicken into freezer bag and store in freezer while prepping other ingredients. Chop onion using Food Chopper. Press garlic using Garlic Press. Open salsa using Jar Opener. Open can of olives using Smooth-Edge Can Opener and drain using Can Strainer. Add ingredients to freezer bag, except cheese. Coat chicken well, squeeze air out of bag and freeze. Chicken will marinate as it defrosts in refrigerator for 24 hours. Remove chicken and sauce from bag and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Using Deluxe Cheese Grater, grate cheese onto chicken and bake 10 minutes. Serve with corn bread, along with rice and steamed vegetables cooked in Rice Cooker.