Anyone have good suggestions for what to do with frozen boneless skinless chicken breasts? I like to get them for SO to make while I am at work, because it's easy to make just a couple of pieces. But SO is not an experienced cook, so we have been limited to chicken baked with veggies, and he just dumps on seasonings he likes. I'd like to get some easy recipes for oven or crockpot so we can get some variety.
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One of my go-to recipes for chicken breasts is Souvlaki. It's easy and tasty. I use skewers, but you can easily just throw the chicken pieces and vegetables into a cast iron skillet with oil and pan-fry to a golden crisp.
3 T fresh lemon juice
½ t dried oregano (1.5 tsp fresh chopped)
2 t olive oil
1/2 t salt
4 garlic cloves minced
1/2-1 lb boneless, skinless chicken breast, cut into 1/2-inch thick pieces
1 red onion
1 red pepper
In a zip-lock bag, combine lemon juice, oregano, olive oil, salt, and garlic. Shake.
Add chicken, seal and shake to coat. Marinate in fridge 30 minutes, turning once. Discard marinade.
Thread chicken, onion, and pepper onto skewers.
Heat grill pan, add oil.
Add skewers, cook 8 minutes or until chicken is done, turning once.
And for fun, here is a great tzatziki recipe to complement your Souvlaki (I fiddled with this sauce for years before finally making it as well as the local Mediterranean food shops/restaurants) :
3 T olive oil
1 T Vinegar
2 cloves garlic, minced finely
1/2 t salt
1 C greek yogurt
1 C sour cream
1/2 cucumber juiced: peel, de-seed, grate the flesh, squeeze juice from gratings, discard gratings
Strain yogurt and sour cream on coffee filter-lined strainer over bowl, cover, refrigerate overnight.
Combine olive oil, vinegar, garlic, and salt in a bowl. Whisk until well combined.
Whisk to blend sour cream and yogurt. Slowly add olive oil mixture to taste.
Add cucumber juice a drop at a time to taste- be careful as cucumber is an overwhelming flavor.
I have great success with the crockpot and chicken!
My favorite recipe is Moroccan chicken and lentils. Layer baby carrots at the bottom of the crockpot. Add a 1.5 cups of dried lentils. Stick in 1.5lb chicken breast (I actually use less, but A) I'm not a huge meat eater and B) I live alone). Season to taste with garlic, salt, and Moroccan rub (or, if you can't find that, use a mix of tumeric, red/chili pepper, and cinnamon). Pour in 32oz of chicken broth. Cook on high for up 5 hours, or on low for 8ish. Good stuff.
And this is a recipe a friend SWEARS by. I think I might give it a try this week. She says she adds a packet of ranch seasoning.
I finally made the crockpot chicken & salsa recipe everyone posts whenever a crockpot thread gets started.
And could NOT be simpler:
Toss frozen chicken breast (I used thighs) into the crockpot
Add a jar of your favorite salsa < I used a medium-hot and most of the heat cooked away
Cook on Low 6-8 hours
Shred chicken and serve in tortillas or over rice
Nice add-ons are some chopped cilantro, shredded cheese, avocado & sour cream
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Not crockpot, but easy. Thaw your chicken before you proceed. You can use split chicken breasts also-that's chickien breast on the bone. They are cheap and you can eat them with your hands Just increase cooking time by 5 minutes, and internal temp is 165.
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
1. Preheat oven to 425 degrees F (220 degrees C).
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
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First off, I don't recommend putting frozen meat in the crock pot. You run the risk of bacteria growing as parts defrost faster than others but does not heat up quick enough to kill the bacteria. I would google it for more information.
I prefer chicken thighs for this dish, but breasts could worktoo.
basically I throw this all in a pot and slow cook or put in the oven for an hour or so.
it's chicken pieces--bone and skin add a LOT of flavor btw
a few red and yellow peppers all sliced up--I don't use green because the flavor is too strong...
fresh or canned mushrooms
a can of tomato paste
can of chicken broth
I sometimes add oregano, sometimes garlic and sometimes both, depending upon my mood
red or white wine can be added or you can drink some while waiting for it to cook.
cook til bubbly and hot and serve hot over egg noodles or rice.
Pre-cook several breasts in slow-cooker and freeze them!
One recipe I came up with that was a winner:
Caution! You may need to adjust this accordingly if you're on any diet restrictions. It's a very flexible recipe.
I do a cooked wild & brown rice/cooked chicken breasts, pulled or shredded/mushrooms/onion/sugar-snap peas/ (or frozen green beans) cream-of-mushroom (or celery) soup/provolone/crushed Ritz Roasted Vegetable crackers & crushed almonds (or almond meal) 'layering' casserole.
I season with grated Romano cheese, salt, pepper, a little curry powder, paprika, and a little cinnamon. Mix ALL seasonings together; sprinkle some over the chicken-layer, mix some in with the crackers & almonds, mix a little into the soup (add a little chicken broth, milk or cream with soup to thin it.)
Layer items in above order into a No-Stick sprayed 13" x 9" casserole pan. Pour the seasoned soup over all, until it barely covers other ingredients. Cover with provolone cheese, sliced or shredded. Sprinkle cracker/almond/seasoning mix on that.
Cover with aluminum foil and bake in pre-heated oven at 325° for 45 minutes; uncover and bake 15 more minutes at 400°/425° for 10 - 15 minutes, or until top is crispy. You can also do it at 375° for 30 mins.