MAKE-AHEAD FREEZER-TO-OVEN CHICKEN PACKETS
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Provided by Bruce Weinstein
Categories Small Plates Freezer Food Freeze/Chill Chicken Dinner Kid-Friendly Steam Quick & Easy Quick and Healthy Wheat/Gluten-Free Dairy Free
Yield Makes 4 packets per batch
Number Of Ingredients 45
Steps:
- Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
- Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
- Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.
- Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
- To bake, position the rack in the center of the oven and heat the oven to 425°F.
- Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.
EASY FROZEN CHICKEN BREAST
If you are like me you forget to take out the chicken the night before you want to cook it, this is a great and easy way to cook frozen chicken breast. I have used left over pasta sauce topped with cheese and BBQ sauce with honey and brown sugar added in. Use any sauce you have. The measurements are up to you, I had to put something. You need enough sauce to cover the chicken.
Provided by shiobhan_rei
Categories One Dish Meal
Time 55m
Yield 2-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Spray baking dish with non-stick spray.
- Place frozen chicken breast in dish.
- Top with sauce.
- Bake for 45 minutes.
- Options: Add veggies for a one dish meal.
- If using cheese, put it on the last 2 minutes of cook time. This gives it time to melt and brown if you like it that way.
MAKE-AHEAD FRIED CHICKEN
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It's seasoned assertively, so the flavors won't dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive. Although the recipe calls for all drumsticks, which won't dry out as they sit, feel free to substitute other chicken parts.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
- Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
- Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
- In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
- Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
- Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 21 grams, Carbohydrate 80 grams, Fat 34 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 10 grams, Sodium 1131 milligrams, Sugar 13 grams, TransFat 0 grams
MAKE-AHEAD FREEZER CHICKEN PARMESAN
My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad.
Provided by Cari Sultanik
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Pound chicken breasts to 1/2-inch thickness or less.
- Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes.
- Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
- To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 10.7 g, Cholesterol 126.9 mg, Fat 8.7 g, Fiber 1.3 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 602.6 mg, Sugar 3.2 g
FROZEN CHICKEN - BEFORE AND AFTER
Number Of Ingredients 0
Steps:
- Sun Oven cooking, or any other method of cooking, doesn't always require a recipe or even planning ahead. If you have some chicken in the freezer and vegetables in the fridge you've probably got all the ingredients for dinner. Earlier today I chopped up a rutabaga, a red onion, and some butternut squash (all were dangerously close to becoming compost) tossed them with some olive oil, and topped them with some frozen chicken pieces. After a few hours in the Sun Oven dinner was ready to be served.
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- Slow Cooker Tomato Balsamic Chicken (227 calories, 3 Green, 0 Blue, 0 Purple): If needed replace the onion with onion powder, garlic with garlic powder, and use frozen defrosted spinach.
- Slow Cooker Sweet and Spicy Chicken (249 calories, 5 Green, 5 Blue, 5 Purple): Make this with chicken breast, chicken thighs, or pork. If you don't have Asian chili paste, you Sriracha or red pepper flakes.
- Bang Bang Chicken (263 calories, 6 Green, 3 Blue, 3 Purple): When you are craving takeout, make this fun dish with a creamy sweet and spicy sauce made with minimal ingredients.
- Greek Yogurt Parmesan Chicken (233 calories, 4 Green, 2 Blue, 2 Purple): If you have yogurt, mayonnaise, or sour cream and Parmesan cheese, you can make this crowd-pleasing baked chicken dish.
- Sesame Chicken (255 calories, 5 Green, 3 Blue, 3 Purple): This is another great recipe when you are craving takeout. Serve it with any grain (rice or quinoa ar favorites) and a steamed vegetable for a quick and satisfying meal.
- Baked Chicken Fajitas (226 calories, 3 Green, 0 Blue, 0 Purple): If you have a bag of frozen peppers and onions (or fresh) and some canned diced tomatoes, you can make this dish.
- Chicken and Sweet Potato Soup (250 calories, 6 Green, 5 Blue, 3 Purple): This soup is so comforting and is made with sweet potatoes, which is a great pantry staple since they last a long time when stored in a cool, dark place.
- Chicken Chow Mein (336 calories, 9 Green, 8 Blue, 8 Purple): Although this recipe may look anything but pantry friendly at first glance, it's actually super easy to adjust.
- Chicken Tinga (189 calories, 3 Green, 0 Blue, 0 Purple): If you want to make tacos, burritos, quesadillas, or tostadas - this is your recipe. Use any type of chicken or pork and canned diced tomatoes.
- Brown Sugar Chicken (232 calories, 5 Blue, 4 Green, 4 Purple): This kid friendly dish can be made with chicken breasts or chicken thighs. If you don't have lemon juice, just add a splash of apple cider vinegar instead.
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- Healthy Avocado Chicken Salad from Family Fresh Meals. Easily use Tyson Grilled and Ready Premium Grilled Chunk White Chicken in this recipe (you could also use shredded rotisserie chicken or any other leftover chicken on hand).
- Baked Honey Sriracha Chicken Tenders from Meatloaf and Melodrama. Swap out the chicken tenders for pre-cooked chicken tenders (like Tyson Grilled and Ready Chicken Breast Strips) and you’ll shave off 5-8 minutes from your cooking time.
- Easy Dorito Chicken Tenders from Dancing Through the Rain. This recipe uses a secret to get the breading to stick—mayonnaise! Mayo adds plenty of moisture to the recipe and the breading sticks to pre-cooked chicken just as well as raw.
- 10-Minute Chicken Cordon Bleu Pasta from Homemade Hooplah. You had me at ten-minutes! This pasta bake combines the great flavors of chicken cordon bleu in a savory pasta dish that comes together with only ten-minutes of prep time.
- Light and Easy Bruschetta Pasta from Tobin’s Tastes. I love bruschetta—those great little toasts at Italian restaurants with chopped tomatoes, basil and parmesan.
- Chicken Quesadillas from 7 on a Shoestring. My kids (and my husband and I) really enjoy quesadillas! They’re so simple and easy, plus they cost next-to-nothing.
- Tyson Honey Barbecue Chicken Strip Pizza from Cooking in Bliss. For this recipe, she uses the Tyson Honey Barbecue Chicken Strips (oh yes, they come in flavors too!).
- Creamy Garlic Shells from For the Love of Dessert. She cooks up her own riff on creamy cheese sauce using butter, garlic, cream and a few other ingredients.
- Buffalo Chicken Crescents from Plain Chicken. These little “buffalos in a blanket” are the ultimate fun, easy and a little different dinner options. Using Pillsbury crescent dough is genius, because it’s simple, bakes quickly (these take 18 minutes to cook) and the rolls are almost always on sale!
- Grilled Chicken Caesar Salad Wrap from Eating Well. Caesar brings to mind images of salad, right? That’s why I love how this recipe puts it in a wrap form instead.
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