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Wednesday, November 8, 2017

Tuscan Chicken by Jackie

*adapted from original recipe by Once A Month Mom


  • 1/3 cup Hellmann’s Real Mayonnaise
  • 3 Tbsp. diced roasted red peppers
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • pinch crushed red pepper flakes
  • 6 boneless, skinless chicken breast halves

  • Assembly:
    Trim all fat from chicken breasts.  Flatten chicken breasts to 1/4" thickness.
    Here is a method I've found successful for flattening chicken.
    1. Lay a large piece of Glad Press 'n Seal on the counter.   
    2. Place 6 breasts on top. 
    3. Cover with another piece of Press 'n Seal.
    4. Seal well around the edges.  
    5. Pound meat with a meat tenderizer.  Move chicken to a tray lined with parchment paper. 

    Mix remaining ingredients in a bowl. Spread evenly on top of all 6 chicken breasts. 

    Place tray in the freezer and flash freeze the chicken.  This means, leave chicken in freezer until each piece is individually frozen.  This usually takes 3-4 hours.  Place frozen chicken breasts in a gallon size Ziploc freezer bag.  Label and freeze.

    Serving Day:
    Option 1:  Take out the number of chicken breasts that you would like to cook.  Place them in a baking dish.  If any of the topping is stuck to bag, try to add it to the top of the chicken breasts.  Thaw completely.  Bake at 425 for 20-25 minutes or until cooked through.

    Option 2:  Cook from frozen.  Bake on 425 for 45 minutes, or until internal temperature reaches 165-170 degrees. 

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