Freeze Ahead Marinated Chicken Breasts Recipes

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FREEZE-AHEAD MARINATED CHICKEN BREASTS

Mix up this six-ingredient soy and ginger marinade in just 15 minutes. Add chicken breasts, freeze, and you'll have a handy anytime meal that tastes much better than takeout.

Provided by By Jessica Walker

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 7



Freeze-Ahead Marinated Chicken Breasts image

Steps:

  • Place chicken in resealable freezer plastic bags. In medium bowl, stir remaining ingredients until sugar is dissolved. Divide marinade evenly among bag. Seal bags; freeze up to 3 months.
  • To thaw, place bag(s) in refrigerator overnight.
  • Heat oven to 350°F. Place chicken and marinade in baking dish. Bake uncovered 50 to 60 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Facts : ServingSize 1 Serving

12 boneless skinless chicken breasts (about 4 1/2 lb)
1 cup soy sauce
1 cup packed brown sugar
1/4 cup red wine vinegar
1 tablespoon vegetable oil
2 teaspoons finely chopped garlic
2 teaspoons grated gingerroot

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



Make-Ahead Freezer-to-Oven Chicken Packets image

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.

Antipasto Chicken Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1/4 cup drained marinated sun-dried tomatoes, roughly chopped
1/4 cup drained pickled onions, roughly chopped
1/4 cup pitted green olives, halved
1/4 cup roasted red pepper strips
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
Tomato and Herb Chicken Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
16 grape tomatoes, halved
1 small yellow squash, cut in half lengthwise, then into 1/4-inch-thick half-moons
1 medium shallot, cut in half, then sliced into thin half- moons
3 tablespoons olive oil
2 tablespoons dry white wine, vermouth, or chicken broth
4 (3-inch) fresh rosemary sprigs
4 (3-inch) multi-branched fresh thyme sprigs
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
Chicken Stir-Fry Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 medium red bell pepper, stemmed, cored, and cut into thin strips
4 ounces fresh green beans, trimmed and cut into 1-inch pieces
4 medium scallions, thinly sliced
1/3 cup roasted unsalted peanuts or cashews
2 tablespoons minced peeled fresh ginger
1 teaspoon minced garlic
2 tablespoons soy sauce (gluten-free if that is a concern)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Up to 2 teaspoons hot red pepper sauce, such as Sriracha
Curried Chicken and Potato Supper:
1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
1 large Yukon Gold potato (about 8 ounces), shredded through the large holes of a box grater
1 medium globe tomato, chopped
1 small red onion, quartered and thinly sliced
1/4 cup regular or low-fat plain yogurt
1 teaspoon granulated white sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon table salt
1/4 teaspoon ground cloves
1/4 teaspoon ground turmeric

MAKE AHEAD MARINATED CHICKEN BREASTS

I got this recipe from a cookbook and loved it so much I wanted to share it. This is perfect alone or served in a chicken salad. Because there are only the two of us, I divide the recipe into four freezer bags with 2 chicken breast halves in each bag.

Provided by Debby H

Categories     Chicken

Time 20m

Yield 1 breast, 8 serving(s)

Number Of Ingredients 10



Make Ahead Marinated Chicken Breasts image

Steps:

  • Mix together buttermilk with mustard, honey and seasonings.
  • Place chicken breasts in a freezer bag.
  • Pour marinade over chicken breasts.
  • Freeze.
  • On serving day thaw chicken, discarding marinade.
  • Grill over medium heat until chicken is tender and juices run clear.

Nutrition Facts : Calories 272, Fat 13.8, SaturatedFat 4, Cholesterol 94, Sodium 435.5, Carbohydrate 4, Fiber 0.2, Sugar 3.7, Protein 31.4

1 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh rosemary, chopped fine
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 teaspoon salt
8 split boneless chicken breasts

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



Make-Ahead Freezer Chicken Parmesan image

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

1 pound skinless, boneless chicken breast halves
1 large egg, beaten
⅓ cup bread crumbs
2 tablespoons grated Parmesan cheese
¾ teaspoon Italian seasoning
½ teaspoon garlic powder
1 (8 ounce) can tomato sauce
¾ cup shredded mozzarella cheese

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