Bake, Slice & Freeze Chicken – A Time & Money Saving Idea

Baked Chicken

Baked Chicken

Chicken, what’s not to love about a food that is a lean source of protein, flavorful, versatile, simple to prepare, & is every bit as good cold as it is hot?  …And the list could go on & on.  Now we’ve all seen the cooked chicken strips in the store, pre-packaged & ready for any number of recipes, from fajitas to chicken salad.  But what if you made your own cooked chicken slices?  You could lightly season them so that they could be incorporated into your favorite dishes, baked to the perfect juiciness (thanks to your instant read thermometer) & portioned into just the right quantities for your needs.  Finally, you pop these handy little gems into the freezer & you’ve just saved yourself a great deal of time when you’re looking for a quick meal or a lunchbox idea.  Our teenage son uses these to make quesadillas for lunch, heating them in the microwave with a little cheese, a flour tortilla, then topping with salsa &/or sour cream.

Lucky for us, chicken goes on sale pretty often, so that’s the perfect time to stock up!

Starting with boneless, skinless chicken breasts, just wash & pat them dry with paper towels, then place them in a large baking pan.  Next, drizzle both sides with a little olive oil, & season with kosher salt, fresh cracked pepper, garlic powder, & paprika.  This is a simple seasoning combination that will enhance the chicken, but not overwhelm when you’re adding the chicken to other recipes.

Bake in a hot oven, about 400 F until the instant read thermometer reaches 165 F.  I like to rotate the pan from time to time for even cooking & browning.  After it’s done cooking, remove it from the oven, & allow it to cool.  Transfer the chicken breasts onto a cutting board & using an electric knife, slice cross wise & diagonal.  Place the slices into freezer bags that have been labeled & dated, & freeze!

How would you use your baked chicken slices?  I’d love to hear your ideas!

Advertisements

19 thoughts on “Bake, Slice & Freeze Chicken – A Time & Money Saving Idea

  1. Oh, I would use them any way. I throw ’em in some scrambled eggs, mix ’em in with some rice. Perhaps toss them with some pasta. Stuff some in a baked potato. Use some in a sandwich. And – yes, what your son does . . . tortillas and cheese. But I would also probably just eat them as a quick meal — perhaps breakfast? Protein is good throughout the day.

    I always say I am going to cook up some protein on Sunday so I can have it quick and handy for the week and I don’t. This might be my motivation!

    Liked by 1 person

    • Great ideas, & I wouldn’t have thought to stuff a baked potato with chicken, but I like the idea – a meal all by itself.
      I also like the thought of prepping protein on the weekend, like those eggs I need to boil up!

      Like

  2. Pingback: Brussel Sprouts with Bacon & Mushrooms | Designs by Jeanne R

  3. Pingback: | Brussel Sprouts with Bacon & Mushrooms

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s