Great Chicken Meals

Fried Chicken Chunks
(my recipe)
2 lbs boneless skinless chicken breast, thawed and cubed
2-3 Tbsp. Cornstarch
2-3 eggs, beaten
Oil

Heat oil in skillet over medium heat. Coat chicken cubes in cornstarch, dip in egg, immediately fry in oil, turning after 1-2 minutes. Cook on both sides, until chicken is no longer pink in middle. Drain on paper towels. Let cool. Place in freezer bags. Freeze. When ready to eat, reheat in toaster-oven or microwave. Serve with rice and sweet and sour sauce, orange sauce, plum sauce, or other asian-style sauce.

Mushroom Chicken
(Pampered Chef)
2 lbs frozen boneless, skinless chicken breasts or tenderloins
1 can Cream of Mushroom soup
1 cup milk
8 oz. carton fresh mushrooms, sliced (or one can sliced mushrooms)
4 slices bacon, cooked and crumbled
2-3 cloves fresh garlic, pressed/minced
2 Tbsp Worcestershire sauce
2 Tbsp lemon juice
Grated Parmesan cheese

Place all ingredients except frozen chicken and parmesan cheese into gallon-sized freezer bag, mix well. Add frozen chicken. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in the refrigerator for 24 hours. Pour contents from bag into baking dish. Bake, uncovered, at 400 degrees for 45 minutes (30 min for tenderloins). Grate cheese onto chicken after baking. Serve with pasta or rice.

Caesar Chicken
(Pampered Chef)
2 lbs frozen boneless, skinless chicken breasts or tenderloins
1 (16 oz) bottle Creamy Caesar Salad Dressing
2-3 cloves fresh garlic, pressed/minced
Grated Parmesan Cheese

Place frozen chicken in freezer bag; add garlic and one bottle of dressing. Coat chicken well. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in the refrigerator for 24 hours. Pour contents from bag into baking dish. Bake, uncovered, at 400 degrees for 45 minutes (30 min for tenderloins). Grate cheese onto chicken after baking. Serve over cooked pasta with grated cheese. Try it as a wrap. Make Chicken Caesar Salad, using 2nd bottle of dressing. Note: the oils from the dressing will separate a little as it cooks. Use a slotted spoon when serving.

Mexican Chicken
(Pampered Chef)
2 lbs frozen boneless, skinless chicken breasts or tenderloins
16 oz jar mild or medium salsa
2-3 cloves fresh garlic, pressed/minced
½ cup finely chopped onion
1 can black olives, drained and sliced
Grated Monterey Jack cheese

Place all ingredients except frozen chicken and cheese into gallon-sized freezer bag, mix well. Add frozen chicken. Squeeze air out of bag and freeze. Chicken will marinate as it defrosts in the refrigerator for 24 hours. Pour contents from bag into baking dish. Bake, uncovered, at 400 degrees for 45 minutes (30 min for tenderloins). Grate cheese over chicken after finished baking. Serve with corn bread, rice, and steamed veggies. Or try it in a tortilla, or on a salad.

Apricot Chicken
(my recipe)
2-3 lbs boneless skinless chicken breast
1 cup soy sauce
1 cup apricot jam
1 Tbsp. minced garlic
1 tsp. powdered ginger

Combine all ingredients in a labeled freezer bag. Seal and squish around to mix. Squeeze out air and freeze. Chicken will marinate as it defrosts in the refrigerator for 24 hours. Pour contents from bag into baking dish. Bake, uncovered, at 400 degrees for 45 minutes (30 min for tenderloins). Serve with rice and stir-fry veggies.

BBQ Chicken
(my recipe)

2-3 lbs boneless skinless chicken breast
½ bottle BBQ Sauce (we like Bullseye)

Place frozen chicken and BBQ sauce in gallon-sized ziploc freezer bag. Squeeze out air, seal, and freeze. When ready to eat, let thaw in refrigerator. Pour entire contents of bag into baking dish and bake at 350 for 40 minutes, or until chicken is cooked through. OR put entire contents of bag into crock pot, cover, and cook on low for 6-8 hours, or until chicken is cooked through.