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Saturday, January 10, 2015

Sweet Mustard Chicken by Amy (adapted from Good Dinner Mom)

  • 4-6 boneless, skinless chicken breasts
  • ¾ cup good quality spicy brown mustard with whole mustard seeds
  • ¼ cup pure maple syrup
  • 2 Tablespoons brown sugar
  • 1 tablespoon plus 2 teaspoons red wine vinegar
  • Salt & pepper

  1. Preheat oven to 425 degrees F. Grease 9 x 13 pan.
  2. In small bowl, whisk together mustard, maple syrup, brown sugar and red wine vinegar.
  3. Arrange chicken in baking dish, leaving space between pieces.
  4. Liberally salt and pepper each chicken breast.
  5. Pour sauce mixture over chicken, making sure to coat all chicken pieces with some of the sauce.
  6. Bake 15 minutes, then open oven and with a ladle, gather some of the sauce from the pan and pour on chicken again.
  7. Reduce heat to 400 degrees and cook 15 minute more until sauce is bubbly and golden brown.                                                                                                                                                   This can be prepared in a crock pot. Cooking time is 3-4 hours on low.                    
Assembly for Freezing:   Do steps 2-5.  Then, place chicken mixture in a gallon-sized freezer bag.  Freeze.                                                                          
Serving Day:  Thaw completely.  Do steps 1, 6 and 7.

1 comment:

  1. Tender chicken. The kids loved this meat.