Busy Mom tip
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Many week nights we are on the go, so I have a cooking shortcut to share with you. Pre-cook boneless chicken breasts for sandwiches, casseroles, soups, pizza topping, quick stir-frys, etc. I buy boneless chicken in bulk and bake them for future use. I drizzle with extra virgin olive oil and season, lightly, with salt and pepper then bake @ 350 degrees for 30 minutes. I recommend a clay baker here, but a regular baking dish will be fine. Stoneware keeps the meat moist, so it won't dry out prior to freezing. When cooled, wrap each breast in saran wrap and place chicken in a freezer ziploc bag. A vacuum sealer is best here, if you have one. Just thaw as needed and use in your recipes. There is no excuse for not having a super fast, healthy meal!!
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