Fix, Freeze, Feast - Kati Neville [66]
Completely thaw entreé in the refrigerator. Heat 2 teaspoons vegetable oil in a large skillet over medium heat. Add the chicken and cook until it begins to brown, about 3 minutes on each side. Reduce heat to medium-low and pour cherries and juice over chicken. Cover and simmer 12 to 15 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170°F.
Completely thaw entrée in the refrigerator. In a large skillet over medium heat, bring the chicken and curry sauce to a simmer and cook until heated through. Do not boil.
CHICKEN-BROCCOLI BAKE
CHICKEN PARMIGIANA
Completely thaw entrée in the refrigerator. Place chicken and broccoli mixture in an ungreased baking dish and sprinkle with cheese and breadcrumbs. Bake, uncovered, at 350°F for 35 to 40 minutes, or until the sauce is bubbling and the cheese is melted.
Completely thaw entrée in the refrigerator. Place chicken in a greased baking dish. Bake, uncovered, at 375°F 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 170°F. Place a slice of cheese on top of each piece of chicken and bake until melted.
CHICKEN CORDON BLEU
DAVE’S SWAMP BLUES BARBECUED CHICKEN
Remove desired number of chicken rolls from freezer. Discard plastic wrap while chicken is still frozen and place rolls in a greased baking dish. Place in the refrigerator to thaw completely. Brush each chicken roll with 2 teaspoons melted butter and bake at 350°F for 45 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 170°F.
Completely thaw entrée in the refrigerator. Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning every 5 minutes and basting frequently, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170°F. Do not baste chicken during last 5 minutes of grilling.
MARIACHI CHICKEN ROLLS
PECAN-CRUSTED CHICKEN STRIPS
Completely thaw entrée in the refrigerator. Remove foil and plastic wrap from dish and replace foil. Bake, covered, at 350°F for 1 hour, or until an instant-read thermometer inserted into the center of a roll reads 170°F.
Completely thaw entrée in the refrigerator. Place pecans/breadcrumbs on a plate. Shake excess sauce off each piece of chicken, roll in crumbs, and place on a greased baking sheet. Bake at 350°F for 30 minutes, or until chicken pulls apart easily and is no longer pink in the thickest part, and crust is golden.
MANGO-CRANBERRY CHICKEN
PORT BARBECUED CHICKEN
Completely thaw entrée in the refrigerator. Simmer chicken and sauce in a large skillet over medium-high heat until meat is thoroughly cooked, 15 to 20 minutes. Serve hot over rice or noodles.
Completely thaw entrée in the refrigerator. Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning every 5 minutes and basting frequently, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170°F. Do not baste chicken during last 5 minutes of grilling. Boil remaining sauce for at least 5 minutes if you wish to serve it with the chicken.
MOLASSES-RUM CHICKEN
CHICKEN ROLLS WITH CRISPY ALMOND/RYE BREADING
Completely thaw entrée in the refrigerator. Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning occasionally, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170°F. Discard remaining marinade.
Remove rolls from freezer and place in a greased 9-inch square baking dish. Cover and place in the refrigerator to thaw completely. Bake, uncovered, at 350°F for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of a roll reads 170°F.
SWEET ASIAN CHICKEN
TEQUILA-LIME CHICKEN
Completely thaw entrée in the refrigerator. Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning every 5 minutes