Fix, Freeze, Feast - Kati Neville [16]
CHICKEN ROLLS
WITH CRISPY ALMOND/RYE BREADING
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
12 rye crispbread (such as Wasa) crackers, ground into crumbs, (See Note)
¾ cup smoked almonds, finely ground
3 egg whites, lightly beaten
1 (8-ounce) package cream cheese
Wax paper
12–14 toothpicks
6 one-gallon freezer bags, double bagged, label 3
NOTE: Use a food processor to finely grind rye crispbreads and smoked almonds.
1. Rinse and trim chicken as desired. Lay out two shallow dishes. Combine rye crispbread crumbs and ground almonds in one dish. To keep breading from absorbing excess moisture from the eggs, pour half the breading mixture into a small bowl and set aside; use this to refill the shallow breading dish as it empties. Put the egg whites in the second dish.
2. Working with 4 to 6 half-breasts at a time, lay each piece of chicken, smooth side down, between two sheets of wax paper. Pound chicken to ½-inch thickness with a rolling pin or meat tenderizer. Note the number of chicken pieces. Set chicken aside.
3. Slice the block of cream cheese lengthwise into two long strips, then cut the strips into cubes equal to the number of chicken half-breasts.
4. Spread one cream cheese cube on each piece of chicken. Starting from the widest end of each half-breast, roll the chicken and secure the end with a toothpick. Dip the chicken into the egg whites, then roll through the breadcrumb mixture until well covered. Place each chicken roll on a rimmed baking sheet. Discard remaining egg and breading.
5. Place coated chicken rolls in freezer for 1 hour. Divide frozen rolls evenly among the double-bagged freezer bags. Seal and return to freezer.
TO COOK ONE ENTRÉE
1. Remove rolls from freezer and place in a greased 9-inch square baking dish. Cover and place in the refrigerator to thaw completely.
2. Preheat the oven to 350ºF.
3. Bake, uncovered, for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of a roll reads 170ºF.
CHEESE FILLING
Cream cheese is a mild filling that appeals to many. More adventurous cooks can try different types of cheese. The cheese sections of the warehouse clubs are always expanding to include new varieties and flavors. A little gorgonzola mixed into the cream cheese? Boursin brand spreadable cheese? Feel free to experiment!
This recipe is based on several recipes and is the culmination of years of experimentation. At the time I created it, my husband’s aunt was lending me copies of Bon Appetit and Gourmet magazines. This was in the pre-children phase of my life, when I had the time to read Home Cooking and Sunset also. My inspiration likely came from these sources, and was cultivated through years of feedback from my family. Children particularly enjoy the sweet Asian flavors of this marinated chicken breast. —KN
SWEET ASIAN CHICKEN
MAKES 3 ENTRÉES, 4 SERVINGS EACH
1 TRAY (ABOUT 6 POUNDS) BONELESS, SKINLESS CHICKEN HALF-BREASTS
1 cup packed brown sugar
1 cup soy sauce
¼ cup lime juice
½ teaspoon curry powder
3 tablespoons minced garlic (about 25 cloves)
2¼ teaspoons crushed red pepper flakes
3 one-gallon freezer bags, labeled
ON HAND FOR COOKING EACH ENTRÉE INDOORS
2 teaspoons peanut oil
1. Rinse and trim chicken as desired. Divide chicken evenly among the three freezer bags.
2. Combine the brown sugar, soy sauce, lime juice, and curry powder in a medium bowl. Divide marinade evenly over the chicken.
3. Measure 1 tablespoon minced garlic and ¾ teaspoon crushed red pepper into each bag.
4. Seal and freeze.
TO COOK ONE ENTRÉE
This entrée can be prepared outdoors on a grill or in the kitchen on your stovetop.
1. Completely thaw one entrée in the refrigerator.
FOR OUTDOOR COOKING
1. Prepare a medium-low fire in a gas or charcoal grill.
2. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for 30 minutes,