One of the easiest ways to always have cooked chicken on hand for your chicken breast recipes is to cook large amounts of chicken when you get time to cook and freeze it in the amounts you need for each dish. Then when you come home from work, it won’t take you long to have everything ready for one of your chicken breast recipes and have dinner on the table in very little time. Even if you forget to take out the chicken so that it will be thawed when you need it, you can easily pop it in the microwave and defrost it.
When preparing chicken breast recipes that involve deep frying the chicken, the chicken does have to be pre-cooked. Therefore when you have the chicken already to put into the deep fryer, you can have a meal on the table in less than a half hour. The same thing applies to chicken breast recipes in which you coat the chicken with coating crumbs. Although you can bake the chicken from raw, it cooks a lot quicker in the oven when you have it at least partially cooked beforehand.
A very simple recipe using chicken breast is:
Ingredients:
3 chicken breasts cut into pieces
1 envelope of onion soup mix
½ cup of ketchup
¼ cup of brown sugar
¼ cup of water
Directions:
Pre-heat oven to 375°.
Grease a cookie sheet that has sides and arrange the pieces of chicken on the pan.
Mix the ketchup, onion soup mix, brown sugar, and water and pour the mixture over the chicken.
Cover the chicken with foil wrap, sealing the edges along the sides of the pan.
Bake for 50 minutes.
This recipe is delicious when served with hot rice.
Another quick and easy recipe for chicken breasts is:
Ingredients:
2 ½ - 3 lbs of cooked hicken breast cut into small pieces (boneless, skinless chicken works well)
½ cup of water
1/3 cup of ketchup
¼ cup of brown sugar
4 tbsp of melted butter
2 tbsp Worcestershire sauce
2 tbsp lemon juice
2 tsp of salt
2 tsp paprika
2 tsp chilli powder
2 tsp dry mustard
Directions:
Pre-heat oven to 400°.
Mix all of the ingredients, except the chicken, together in a large bowl. Divide the chicken into serving amounts and arrange each serving size on a piece of foil. Spoon the mixture over each serving and seal the edges of the foil.
Bake for 15 minutes.
When you open the foil packets, brush the chicken with some of the remaining sauce.
You can also put all the chicken together in one large piece of foil and use all the sauce.
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