Fix, Freeze, Feast - Kati Neville [13]
1 (2¼-ounce) can chopped black olives (about ½ cup)
3 (8-ounce) packages light cream cheese, cubed and softened
3 cups prepared salsa
Paprika
Three 8-inch square baking dishes, greased
Plastic wrap Aluminum foil
1. Combine pepper, scallions, and black olives in a small bowl. Set aside.
2. Blend cream cheese and salsa in a large bowl with an electric mixer. Set aside.
3. Rinse and trim chicken as desired. Slightly flatten the chicken by laying each piece, smooth side down, on a cutting board, and using the palm of your hand to press down on the thickest part of the chicken. Place 2 tablespoons of the pepper mixture near the wide end of each piece of chicken. Starting with the widest part of the breast, roll the chicken around the filling. Repeat with remaining chicken pieces. Divide rolls among the three baking dishes.
4. Divide cream cheese mixture evenly over each dish of chicken. Sprinkle with paprika to taste.
5. Wrap each dish entirely in plastic wrap. Top with foil, label, and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Preheat the oven to 350ºF.
3. Remove foil and plastic wrap from dish and replace foil. Bake, covered, for 1 hour, or until an instant-read thermometer inserted into the center of a roll reads 170ºF.
FLASH FREEZING TIPS
To save space in the freezer and free up your dishes, consider flash freezing. This method allows you to individually freeze the rolls and store them in freezer bags instead of in the baking dishes. To flash freeze, evenly space rolls on a rimmed baking sheet and freeze. When the rolls are frozen solid, remove them from the freezer and divide them evenly among three labeled 1-gallon freezer bags. Divide the cream cheese mixture evenly among three 1-quart freezer bags. Place one bag of cream cheese mixture inside each bag of chicken. Seal and freeze. When it’s time to cook, place the frozen chicken in a greased baking dish and thaw in the refrigerator. Thaw the cream cheese mixture in the refrigerator as well. When the cheese mixture has thawed, pour it over the rolls, top with paprika, and bake as directed.
This is a recipe that Lindsay and I worked on together. It was fun to test our new concoction and get rave reviews. Of all the dishes I cook, this is my mother-in-law’s favorite. When I recently asked her what she might like for Christmas, she suggested that I make this recipe and leave the entrées in the freezer for her. I ended up leaving this and a dozen more. She was absolutely thrilled! Top this curry with any of the accompaniments listed on page 27. —KN / LT
MANGO-CRANBERRY CHICKEN
MAKES 4 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
½ cup chopped dried mango (about 4 ounces)
¼ cup dried cranberries
cup boiling water
2 (9-ounce) jars mango chutney (about 2 cups)
½ cup rice vinegar
¼ cup minced onion
1 tablespoon minced garlic (about 9 cloves)
1 tablespoon toasted sesame oil
1 tablespoon curry powder
4 one-gallon freezer bags, labeled
1. Rinse and trim chicken and cut into bite-size strips. Divide the chicken evenly among the four 1-gallon freezer bags.
2. Place mango and cranberries in a medium bowl and cover with boiling water; stir. Add chutney, vinegar, onion, garlic, sesame oil, and curry powder; stir. Divide cooled sauce evenly over the chicken.
3. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Simmer chicken and sauce in a large skillet over medium heat until meat is thoroughly cooked, 15 to 20 minutes.
3. Serve hot over rice or noodles.
This dish retains the distinctive flavor of the liquor after it is cooked. If you prefer more subtle flavors, consider cutting the rum in half. I serve this with a fruit salad featuring red grapes, pineapple, mango, or peaches. —KN
MOLASSES-RUM CHICKEN
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
1½ cups blackstrap rum (such as Cruzan), or other dark rum
¾ cup prepared barbecue sauce
cup lime juice
3