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Post by gale w on Oct 7, 2014 19:46:10 GMT
I don't buy raw chicken much (usually just use canned and precooked frozen) but I decided to buy some of the boneless skinless frozen breasts and now I'm at a loss about what to do with them. The main reason I got them is that if I want to make something but don't have meat thawed (and don't want to use canned or precooked frozen chicken or ground beef, which I precook myself and freeze), I think I read that chicken breasts are one of the easiest to use frozen.
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luckyexwife
Pearl Clutcher
Posts: 3,070 
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Post by luckyexwife on Oct 7, 2014 19:52:08 GMT
One easy thing to do is put in a container with marinade in the morning. I've done teriyaki, Italian, brown sugar burbon, pineapple, BBQ, etc. Depending on what I am making, I will grill the chicken, stir fry, or bake it. Easy to make chicken and roasted veggies for a meal.
ETA: I put them in the marinade frozen, and by the time I am ready to cook, they are defrosted and we'll marinaded.
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Post by miominmio on Oct 7, 2014 19:54:40 GMT
Slice a pocket in each one, fill it with brie, then wrap bacon around it. Fry it in a skillet first, and then bake it in the oven.
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Post by miominmio on Oct 7, 2014 19:56:44 GMT
Or fry them a bit (for color) then pop them in the oven on a bed of fresh spinach and fried onions.
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NoWomanNoCry
Drama Llama
Posts: 5,856
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Post by NoWomanNoCry on Oct 7, 2014 19:56:51 GMT
This is the only type of chicken I buy. I use it for many things.
Chicken salad
Stir Fry
I cook and chop it up for any Mexican dish I make.
Grill if for chicken salads/wraps
Use it in pasta dishes
Put it in a baking dish with lemon slices and garlic to bake. Fast and simple.
ETA- we rarely eat fried food because I just don't care for it but I found a recipe to make friend chicken cutlets and its amazing.
Soak chicken in pickle juice for a few hours and then I rub mayo all over if and dip in seasoned flour and fry. That was some juicy chicken and taste so flipping good.
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Post by mamastone on Oct 7, 2014 20:00:32 GMT
I defrost them and use them in many ways...
-Throw them in the crock pot with seasoning for chicken tacos.
-Place them in the bottom of a 8 x 11 pyrex, top with a prepared box of Stove Top stuffing, and top that with a can of "cream of anything" soup and some sour cream. Bake for and hourish at 375. Not good for you, but a good comfort food in the winter.
-Place them in the bottom of a pyrex (any size) and top with tomatoes (canned, diced, stewed, etc) and bake until done. Serve with angel hair and garlic bread.
-Marinated and grilled - then used for salad
-In soup - chicken tortilla, chicken noodle, chicken and wild rice
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Post by lucyg on Oct 7, 2014 20:02:37 GMT
I don't use them often but I keep a bag (2.5 lbs?) in the freezer in case I need to put together a meal in a hurry.
You can sauté them in whatever combination of oil/butter/stock and seasonings that you like, then serve for dinner with potatoes or rice and vegetables; cut them into chunks for casseroles or stir fry; or throw them whole in the crockpot (with salsa or root beer or other seasonings of choice) and cook till you can shred the meat.
Or bake them over stuffing and veggies. Or boil them for about 20 minutes with a slice of onion and a bay leaf, and use for chicken salad.
Or toss little pieces into a pot of chicken soup based on packaged chicken broth (add skinny egg noodles and cut-up veggies). That's a whole meal right there and it takes about 20 minutes total. I add some bread just so people don't complain.
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Post by leannec on Oct 7, 2014 20:03:10 GMT
Slice them into fingers and then make homemade chicken fingers! Fill a large ziploc bag with about a cup of flour and some garlic powder, salt and pepper ... Put a couple of eggs and a bit of milk into a bowl and wisk together ... Combine some Panko breadcrumbs with some salt and pepper in a bowl ... Dredge the chicken slices into the flour, then the egg, then the Panko ... Bake on a Pam sprayed baking sheet at 400 degrees for 30 minutes, turning once halfway through ... you may have to cook yours longer since they are frozen  |
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Deleted
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Aug 18, 2025 20:15:34 GMT
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Post by Deleted on Oct 7, 2014 20:04:01 GMT
Sometimes I'll mix about 1/2 cup of mayo, 1/2 cup of breadcrumbs and a couple of Tablespoons from those dip mixes you can buy at Holiday marts, they make great seasoning for this. I put the chicken in a greased baking dish and spread this mixture over the top and bake at 425 for about 25 minutes.
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Post by nitad on Oct 7, 2014 20:04:05 GMT
I'll be watching this thread for all your great ideas. I am so happy to have joined up with you all again!
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freebird
Drama Llama
'cause I'm free as a bird now
Posts: 6,927
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Post by freebird on Oct 7, 2014 20:07:12 GMT
chicken enchiladas!
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scorpeao
Pearl Clutcher
Posts: 4,524
Location: NorCal USA
Jun 25, 2014 21:04:54 GMT
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Post by scorpeao on Oct 7, 2014 20:12:14 GMT
throw them in a crockpot with a jar of salsa. Cook on low all day and add a can of black beans and a can of corn (drained of course) 30 mins before serving. It's delicious! My dd, who groans when I pull out the crockpot, calls it 'bomb ass chicken.' Make sure it's a flavorful salsa otherwise it will be bland.
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Post by anniefb on Oct 7, 2014 20:16:40 GMT
Slice or cube and put into Thai curry. They'll cook very quickly.
Or pound out with meat tenderiser, coat in flour egg & breadcrumbs and fry as schnitzel.
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Post by heartcat on Oct 7, 2014 20:17:07 GMT
I always have these on hand, though I always defrost them before using.
You could use them frozen in the crock pot though, I suppose, if they were going to cook all day.
Some of my favourite meals to make with boneless chicken breasts:
chicken caesar salad
salsa chicken (in the croc kpot, just a jar of salsa over the meat; use in tortillas, over rice, etc.)
mushroom chicken (in the crock pot, a couple of jars of mushroom soup, a bit of dry onion soup mix, frozen vegetables added at the end, serve with rice or pasta)
spaghetti chicken (again crock pot...noticing a theme here, lol?...jar of spaghetti sauce, some vegetables, serve over pasta)
chicken stir fry
chicken stew (in crock pot)
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Post by gale w on Oct 7, 2014 20:23:23 GMT
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Post by padresfan619 on Oct 7, 2014 20:24:40 GMT
I always have boneless skinless breasts and thighs in my freezer. I don't care to cook the breasts straight out of the freezer because they are bland without seasoning or marinade. I take one or two out of the bag and let them thaw overnight in the fridge. I will thaw them in cool water if I have forgotten, but that takes time.
My most used method of cooking is on the grill. I will brush a little olive oil on the meat and season with garlic salt, paprika and pepper. Super easy and I can use the cooked product in many ways. Sometimes I just slice them and eat the pieces with veggies. Most of the time I toss them with lettuce, tortilla strips and caeser dressing and then wrap it all in a tortilla.
I also like to cut the raw meat into bite sized pieces, coat in egg and bread crumbs, and bake. Then I serve it with a small amount of pasta, red sauce and spinach.
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Post by anxiousmom on Oct 7, 2014 20:32:38 GMT
I buy chicken breasts (boneless/skinless) when they go on sale and freeze them individually-that way I can pull one or two out as needed.
I boil them and shred them and make chicken and rice or chicken purloo. I cube them and make any kind of casserole you would use the other types of chicken with. I thaw them and bake them, fry them and sautee them...
...and tonight I am going to cube them and make a cheese tortellini casserole. I have frozen cheese tortellini, will make a cheese sauce (tonight it will be mozzarella, parmesan, and whatever else I have) mix with the tortellini and chicken (browned/cubed,) cover with bread crumbs and bake.
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valleyview
Pearl Clutcher
Posts: 2,816
Jun 27, 2014 18:41:26 GMT
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Post by valleyview on Oct 7, 2014 20:39:18 GMT
A quick dish that I make is to sauté defrosted, sliced breasts in olive oil and butter. Then I throw that in some Marinara sauce and serve over penne pasta.
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Post by 5peanutsnana on Oct 7, 2014 21:11:43 GMT
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Post by ~summer~ on Oct 7, 2014 21:19:08 GMT
I like making chicken parmigiana
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Post by Zee on Oct 7, 2014 21:26:06 GMT
I generally use a meal planning calendar so I know in advance to let them thaw in the fridge the day before, so I really don't use them frozen. But one easy solution is to put them in a casserole dish, cover with BBQ sauce, put the lid on, and cook at 400 degrees for probably an hour or so. Usually takes 40 min when they're thawed so I'm guessing there, I'd cut one in half and check for doneness that way though if you're a stickler about it you might use a meat thermometer to check the temp. Serve with corn and biscuits, potatoes, whatever you normally would fix. You can also bake them plain in a covered casserole dish and then freeze that cooked plain chicken for later use in anything. Sometimes I divide the package up and cook half plain and half in some type of sauce or marinade. Saves time because I can complete other tasks while the chicken is in the oven, which I can't do obviously if I'm cooking them on the stovetop or grill.
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Post by workingclassdog on Oct 7, 2014 21:38:59 GMT
I use frozen chicken all the time.. Easiest is to throw in the crockpot (frozen) and there are a million different recipes and EASY to use. (I don't have any on me at the moment).. but one I just tried was
1 pound of frozen chicken
1 can of chicken broth
1 pkg of taco seasoning mix
cook 6 hours on low (I THINK, but easy to check..no pink in chicken)
shred chicken (I use my Kitchen Aid)
Shredded chicken for whatever you want to use it for.. tacos, burritos, enchiladas..
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Post by Jennifer C on Oct 8, 2014 1:11:18 GMT
Marking my spot.
Jennifer
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Post by PEAcan pie on Oct 8, 2014 1:20:39 GMT
Slice a pocket in each one, fill it with brie, then wrap bacon around it. Fry it in a skillet first, and then bake it in the oven. yum |
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Post by txdancermom on Oct 8, 2014 1:22:51 GMT
I would cut them up, stir fry them, add some teriakyi or curry sauce with vegetables and serve over rice.
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Post by PEAcan pie on Oct 8, 2014 1:23:51 GMT
this is a huge hit at our house... I use fresh beans and defrost chicken ahead of time. chicken dinner |
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raindancer
Pearl Clutcher
Posts: 3,095
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Post by raindancer on Oct 8, 2014 2:01:19 GMT
I use them for almost all my chicken, just thaw in the microwave if I need them fast. I use them in the crockpot all the time, in easy recipes or also just to cook it for some other dinner later (like shredded chicken salad). A favorite around here sounds insane (I know, I was super hesitant to try it but my sisters both swore by it) is to put in some frozen chicken (3-4) and the juice from a jar of pickles (when you are done with the pickles). Cook on low for 10-12 hours. So good. I have no idea why.
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Post by Eddie-n-Harley on Oct 8, 2014 2:10:10 GMT
I use them for almost all my chicken, just thaw in the microwave if I need them fast. I use them in the crockpot all the time, in easy recipes or also just to cook it for some other dinner later (like shredded chicken salad). A favorite around here sounds insane (I know, I was super hesitant to try it but my sisters both swore by it) is to put in some frozen chicken (3-4) and the juice from a jar of pickles (when you are done with the pickles). Cook on low for 10-12 hours. So good. I have no idea why. It's basically a brine-- lots of salt for moisture retention. |
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Post by magenta on Oct 8, 2014 2:11:38 GMT
Just wanted to mark my spot. Does anyone have any ideas for a chicken stuffing other than brie? I have two here who won't eat cheese.  |
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Post by magenta on Oct 8, 2014 2:12:55 GMT
I use them for almost all my chicken, just thaw in the microwave if I need them fast. I use them in the crockpot all the time, in easy recipes or also just to cook it for some other dinner later (like shredded chicken salad). A favorite around here sounds insane (I know, I was super hesitant to try it but my sisters both swore by it) is to put in some frozen chicken (3-4) and the juice from a jar of pickles (when you are done with the pickles). Cook on low for 10-12 hours. So good. I have no idea why. It's basically a brine-- lots of salt for moisture retention. Do you taste the pickle juice? I'd like to try this but I have three here who hate pickles! |
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