Make-Ahead Freezer-to-Oven Chicken Packets
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 packets per batch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 3 tablespoons olive oil
- 1/2 teaspoon table salt
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 2 teaspoons toasted sesame oil
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
- 1/4 cup drained marinated sun-dried tomatoes, roughly chopped
- 1/4 cup drained pickled onions, roughly chopped
- 1/4 cup pitted green olives, halved
- 1/4 cup roasted red pepper strips
- 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
- 16 grape tomatoes, halved
- 1 small yellow squash, cut in half lengthwise, then into 1/4-inch-thick half-moons
- 1 medium shallot, cut in half, then sliced into thin half- moons
- 2 tablespoons dry white wine, vermouth, or chicken broth
- 4 (3-inch) fresh rosemary sprigs
- 4 (3-inch) multi-branched fresh thyme sprigs
- 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
- 1 medium red bell pepper, stemmed, cored, and cut into thin strips
- 4 ounces fresh green beans, trimmed and cut into 1-inch pieces
- 4 medium scallions, thinly sliced
- 1/3 cup roasted unsalted peanuts or cashews
- 2 tablespoons soy sauce (gluten-free if that is a concern)
- up to 2 teaspoons hot red pepper sauce, such as sriracha
- 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry
- 1 large yukon gold potato (about 8 ounces), shredded through the large holes of a box grater
- 1 medium globe tomato, chopped
- 1 small red onion, quartered and thinly sliced
- 1/4 cup regular or low-fat plain yogurt
- 1 teaspoon granulated white sugar
- Carbohydrate 41 g(14%)
- Cholesterol 498 mg(166%)
- Fat 39 g(60%)
- Fiber 10 g(39%)
- Protein 163 g(326%)
- Saturated Fat 7 g(35%)
- Sodium 1549 mg(65%)
- Calories 1189
Preparation Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce. Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper. Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets. Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer. To bake, position the rack in the center of the oven and heat the oven to 425°F. Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving. Note:Make sure the oven has reached 425°F before taking the packets out of the freezer. A standard oven can take up to 10 to 15 minutes to hit this mark. To make sure the packets are cooked through, stick an instant-read meat thermometer at an angle through the top of a packet (not the sides or bottom) to make sure the chicken is at 165°F (or pork is at 155°F). From The Kitchen Shortcut Bible: More than 200 Recipes to Make Real Food Real Fast © 2018 by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved Buy the full book from Amazon.
Preparation Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce. Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper. Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets. Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer. To bake, position the rack in the center of the oven and heat the oven to 425°F. Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving. Note:Make sure the oven has reached 425°F before taking the packets out of the freezer. A standard oven can take up to 10 to 15 minutes to hit this mark. To make sure the packets are cooked through, stick an instant-read meat thermometer at an angle through the top of a packet (not the sides or bottom) to make sure the chicken is at 165°F (or pork is at 155°F). From The Kitchen Shortcut Bible: More than 200 Recipes to Make Real Food Real Fast © 2018 by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved Buy the full book from Amazon.
