ISO freezeable chicken recipes

calvinhobbs

Sun, Oct 06 2024, 12:01 pm

Any Marinated flavors that you typically use and for that extra fresh taste, dip in the crumbs/coat right before frying.
Pineapple chicken
Chicken vegetable skewers, I freeze without the vegetables and add on right before baking/ grilling.
Sweet garlic soy marinade
Honey mustard
Spicy chicken

amother

Natural

Sun, Oct 06 2024, 12:08 pm

amother Catmint wrote:

I made these

Fresh and easy khishka suffed chicken capon
Pastrami chicken rollup
Quinoa stuffed capon
Rice stuffed capon
Oven baked sesame chicken (for some reason doesn’t dry out - old binah recipe)

Sounds so good!!

Can I have the recipes for the pastrami chicken roll up and oven baked sesame chicken?

lamplighter

Sun, Oct 06 2024, 12:10 pm

amother Catmint wrote:

You freeze them cooked? They tasted ok?
The only chicken cooked that ever tasted ok was chicken submerged in sauce.

amother

↑ Catmint ↓

Sun, Oct 06 2024, 1:46 pm

lamplighter wrote:

You freeze them cooked? They tasted ok?
The only chicken cooked that ever tasted ok was chicken submerged in sauce.

Yes everything was really delicious. I pre-bake. Maybe 10 minutes less. This rosh hashana put in oven at 250. Was prob in there an hour before we ate it and was room temperature before.

amother

↑ Catmint

Sun, Oct 06 2024, 1:54 pm

amother Natural wrote:

Sounds so good!!

Can I have the recipes for the pastrami chicken roll up and oven baked sesame chicken?

Pastrami chicken
6 pieces chicken cutlets, pounded flat, trim off extra pieces so it is a nice shape
1 egg, beaten
6 - 12 strips pastrami
cornflake crumbs
spices (pepper, salt, garlic powder, paprika)

1/4 c red wine
12 - 15 oz Apricot Jam
1 T. margarine

Mix cornflake crumbs with spices to your taste. Dip chicken in egg and then cornflake crumbs. Place 1 - 2 strips pastrami down the middle and roll it up. Place seam side down in 8x8 pan. (It should fit 3 x 2 rows).

Boil the wine, jam, and marg. Pour over chicken.

Bake at 350 for 55 minutes covered.

Oven Baked sesame chicken:

Source https://www.imamother.com/foru.....57733
Original was in binah

2lb chicken cutlets, cubed
1/3 cup flour
1/4 cup ketchup
1/2 cup brown sugar
1/4 cup vinegar
1/4 cup olive oil
1 Tbsp mustard
1/4 cup warm water
1Tbsp sesame seeds
Fresh parsley, optional

Preheat oven to 350. Spray a 9x13 with cooking spray.
Place the cubed chicken in a large Ziploc bag, then add flour and Shake the bag to coat the chicken. Lay the chicken on the bottom of the prepared pan.
In a medium bowl mix together the ketchup, brown sugar, vinegar, olive oil, mustard and water. Stir until smooth. Pour over the chicken and sprinkle with sesame seeds.
Cover the pan tightly and bake for one hour. Then uncover the pan and bake for an additional 15 minutes.
Sprinkle with additional sesame seeds and fresh parsley before serving.

When making for yom tov in advance I use larger pieces of chicken and skip the 15 min uncovered at the end.