MAKE AHEAD CHICKEN RECIPES AND FREEZE RECIPES

MAKE-AHEAD FREEZER CHICKEN PARMESAN RECIPE | ALLRECIPES

Make-Ahead Freezer Chicken Parmesan Recipe | Allrecipes image

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 European Italian

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound skinless, boneless chicken breast halves
1 large egg, beaten
? 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

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, CarbohydrateContent 10.7 g, CholesterolContent 126.9 mg, FatContent 8.7 g, FiberContent 1.3 g, ProteinContent 33.3 g, SaturatedFatContent 3.9 g, SodiumContent 602.6 mg, SugarContent 3.2 g

MAKE-AHEAD FREEZER-TO-OVEN CHICKEN PACKETS RECIPE RECIPE ...

Make-Ahead Freezer-to-Oven Chicken Packets Recipe Recipe ... image

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

Yield Makes 4 packets per batch

Number Of Ingredients 41

Ingredients

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
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
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
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

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.

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