Easy Make Ahead Chicken
As I mentioned yesterday, I have been using
Freezer Cooking to help me keep us on track for our Year 2 Change Challenge.
One of the super easy recipes I use as a base for many other recipes (although it is plenty good on its own… just sayin’).
First you need about 2.5 lbs chicken breast tenderloins… Breasts would be okay too, just not as good.
Cut them up into bite size pieces.
Next I take a good non-stick skillet and begin heating it to a medium heat and toss the chicken right in… that’s right, no oil.
Season a little lighter than you normally would (Salt, pepper or season salt) because your broth will add salt and flavor in the next step.
Now take 1/4 cup of chicken broth…
As the chicken begins to get a little dry, pour it over the chicken to cover the pieces.
Add another 1/4 cup if necessary to keep chicken moist while it finishes cooking
Measure out portions… Usually makes enough chicken for 2 casseroles or 8 individual (4 oz) portions.
We use it as a short cut for our
Chicken Asparagus Bake and to shave time off of this super yummy Italian Chicken Bake.
Miss Add also LOVES this plain as an alternative to chicken nuggets.
This recipe is a great way to make up a lot of chicken at once and pop in the fridge or freezer for another casserole or meal.
2.5 lbs Chicken Tenders
1/4 to 1/2 Cup Chicken Broth
Seasoning to taste
Cut tenders into bite sized pieces and place in a medium heat non-stick skillet.
Season lightly and stir to cook all sides of chicken.
As chicken begins to look a little dry, add broth gradually to keep chicken moist until it finishes cooking through.