Part 2 of my freezer cooking is underway! It is time to cook my chicken breast! I don’t like having chicken in the freezer for too long because it seems to alter the texture after a few weeks. So I put enough chicken in the freezer to eat within the month typically. I also like to eat some immediately! It is yummy to put in stir fry, fajitas, homemade chicken noodle soup, tacos and more.
I like to use a big skillet or wok for this… Typically I can throw in some veggies as the chicken finishes cooking but right now I just have time for the chicken.
I like chicken but really don’t like to mess with it much… It is slippery and unappealing and sticky if the juice dries even a tiny bit. For this reason if I can have less chicken dishes I am all about it. I like to cut my chicken directly into my skillet…
With handy dandy kitchen scissors – you can’t have too many kitchen shears! Then I don’t have a cutting board to wash and I can put my scissors right into the dishwasher. Smaller messes help!
Next drizzle some olive oil (should have done this first before I added my chicken but I had a baby on my hip at the moment) and sprinkle in some salt and pepper. I don’t add much because the dish I add it into later may have no need for additional sodium etc.
Cover it and let it cool for a few minutes! See my baby hanging with me?
Check it and give it a stir.
Wait a few more minutes and stir more.
Looks done, but I like to cut the biggest piece open to make sure there is no pink. Chicken is easy to overcook and dry out so check it often to ensure it does not get too tough.
Label your bags… But aim for the correct date unlike me. I had to correct them to say 2-4-14.
Add your chicken…
And seal them up for a ride to the freezer. I put 2/3 what I cooked in the freezer and kept out some to use with dinner – thinking veggie stir fry tonight or tomorrow night.
Happy day to everyone!