Fix, Freeze, Feast - Kati Neville [11]
Many recipes for this dish call for frying the chicken. I find that messy and time-consuming, so I developed this baked version. This entrée pairs nicely with your favorite pasta and a little extra red sauce. —LT
CHICKEN PARMIGIANA
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
1 cup all-purpose flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices mozzarella cheese
6 cups Basic Red Sauce (page 178)
Plastic wrap
3 one-gallon freezer bags, labeled
3 one-quart freezer bags
1. Rinse and trim chicken as desired. Lay out three shallow dishes. Measure the flour into one, eggs into another, and breadcrumbs into the third.
2. Slightly flatten the chicken by laying each piece, smooth side down, on your cutting board, and using the palm of your hand to press down on the thickest part of the chicken. Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Repeat with remaining chicken pieces. Place coated chicken in one layer on a rimmed baking sheet.
3. When all chicken is coated, place in the freezer for 1 hour. Discard remaining flour, egg, and breadcrumbs.
4. Into each 1-quart freezer bag, measure 2 cups red sauce. Seal.
5. Divide cheese into three portions of 4 slices each; wrap in plastic wrap. Divide frozen chicken evenly among the 1-gallon freezer bags. Place one bag sauce and one packet of cheese into each bag of chicken.
6. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Preheat the oven to 375ºF.
3. Place chicken in a greased baking dish. Bake, uncovered, for 20 minutes. Pour red sauce evenly over each piece of chicken and continue baking for 10 minutes longer, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170ºF. Place a slice of cheese on top of each piece of chicken and bake until melted.
I was working on a new barbecue sauce in the kitchen one Sunday afternoon when the radio program This American Life was playing swamp blues. The kitchen felt like the back porch instead of the back end of a greasy spoon for a change. I happened upon the right mix of ingredients to create a tangy new sauce. It was just the right thing for just the right lazy summer day. Following this recipe are two more that use this barbecued chicken as the main ingredient. —KN
DAVE’S SWAMP BLUES
BARBECUED CHICKEN
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
2 teaspoons vegetable oil
1 cup chopped onion (about 1 medium)
2¼ cups ketchup
½ cup water
¼ cup bourbon
2 tablespoons lime juice
1 tablespoon smoked paprika
1 tablespoon brown sugar
4 teaspoons jerk seasoning (such as Penzeys, or try our handmade version on the following page)
3 one-gallon freezer bags, labeled
1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring, until soft, 2 to 3 minutes. Add ketchup, water, bourbon, lime juice, paprika, brown sugar, and jerk seasoning. Reduce heat; simmer 30 minutes, stirring frequently. Cool sauce.
2. While sauce is cooling, rinse and trim chicken as desired. Divide chicken evenly among the three freezer bags. Divide cooled sauce evenly over the chicken.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Prepare a medium-low fire in a gas or charcoal grill.
3. Grill chicken, turning every 5 minutes and basting frequently with the marinade, over medium-low heat for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170ºF. Do not baste chicken during last 5 minutes of grilling.
HANDMADE JERK SEASONING
Making your own jerk seasoning is as easy as mixing together the following spices:
1 teaspoon cayenne pepper, 1 teaspoon ground allspice,
½ teaspoon black pepper,