I used to buy the cheapest chicken on sale, you know, those 10 lb. bag of legs. But, there is quite a bit of bone weight in those packages. Don't get me wrong, I still do, but I also ensure there is enough money left over for a large package of boneless, skinless chicken breasts. These large packets are extremely reasonable lately. You can find 5 - 8 lb. packages for $1.59 - $1.89 on sale at Wal-Mart and Save A Lot. Why even Publix has sales of $1.99 a pound! Do prepare these and keep these on hand, as you will be noticing several recipes utilizing these in future posts.
Once prepared, they make great quick sandwiches, or fry and top one of the 1/2 chicken breasts on my Noodles Alfredo recipe for an individual meal deal.
1 large packet of boneless chicken breasts
2 cookie sheet pans
Spray Pam
Let chicken semi-thaw in refrigerator. You want them frozen to complete this task, but just soft enough so a knife can pass through. By not defrosting them completely, you can place them quickly back in the freezer. Placing them in the refrigerator etween and hour or two should do the trick. You'll know when they are ready by placing your finger on a breast and it will give just a SLIGHT yield.
Place chicken, length wise side, on cutting board and quickly slice chicken breast in half. You should then have two complete thinner sides of the breasts. Place on greased pan as you do this and put in freezer when through. Make sure you keep them on a single layer so that you can break them apart easily when frozen.
Freeze for several hours until completely frozen again. Take out of freezer, break apart, and place into Ziploc bags for easy retrieval.
Once prepared, they make great quick sandwiches, or fry and top one of the 1/2 chicken breasts on my Noodles Alfredo recipe for an individual meal deal.
1 large packet of boneless chicken breasts
2 cookie sheet pans
Spray Pam
Let chicken semi-thaw in refrigerator. You want them frozen to complete this task, but just soft enough so a knife can pass through. By not defrosting them completely, you can place them quickly back in the freezer. Placing them in the refrigerator etween and hour or two should do the trick. You'll know when they are ready by placing your finger on a breast and it will give just a SLIGHT yield.
Place chicken, length wise side, on cutting board and quickly slice chicken breast in half. You should then have two complete thinner sides of the breasts. Place on greased pan as you do this and put in freezer when through. Make sure you keep them on a single layer so that you can break them apart easily when frozen.
Freeze for several hours until completely frozen again. Take out of freezer, break apart, and place into Ziploc bags for easy retrieval.
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