It's a great meal ready to go right from your freezer.
Frozen Marinated Chicken Breasts
From Food Network Kitchens
4 servings
(Served with Quick Cabbage with Tomatoes – Recipe follows)
Ingredients for Chicken:
• 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
• to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
• 1 to 2 tablespoons mustard, whole grain or Dijon
• 1 to 2 teaspoon garlic or onion powder, optional
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breast, each about 6 ounces
Directions
Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
Thaw in the refrigerator overnight.
Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
Sally’s Notes:
This is a great item to have in your freezer for a quick dinner. I had some fresh chicken breasts that needed to be used or frozen. This is a great way to freeze chicken breasts, the flavor is terrific. You could also slice the chicken breasts in half before you freeze them and then once thawed just saute them in a pan.
Quick Cabbage with Tomatoes:
From “Everyday Magazine” by Martha Stewart
2 TBS unsalted butter
1 small green cabbage, halved, cored and cut lengthwise into ½ inch wedges
½ cup water
salt and pepper
1 pint cherry or grape tomatoes, halved
2 TBS red wine vinegar
¼ cup chopped fresh parsley
Directions:
In a large skillet, melt butter over medium-high heat. Add cabbage and cook, stirring occasionally until cabbage begins to soften and brown on the edges, about 4 minutes. Add water an cover until cabbage is crisp-tender, about 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook uncovered, stirring often until tomatoes soften, 3 minutes. Stir in red wine vinegar, season to taste with salt and pepper. Remove from heat and garnish with parsley.
Sally’s Notes: The magazine said this is also good with pork. I had extra cabbage I needed to use up and found this recipe. it is really very good.
