This is only one of the large trays of chicken that I used for freezer food. These Boneless-Skinless chicken breasts were made into
chicken fingers and
Bruschetta and Cheese stuffed chicken breasts
*For easier prep, I cut a pocket in each breast instead of pounding and rolling. This saved me about 45 minutes...
For freezing: assemble the breasts and stuffing, bake for 20 minutes, cool and freeze.
To reheat: thaw and place in a pan with the dressing and cheese. Bake until heated through.
Next we tackle chicken thighs and drumsticks.
So let's make BBQ chicken. No browning, no grilling.
With about 8 ounces of BBQ sauce, use tongs to coat each piece of chicken and arrange in a single layer. Bake at 350 degrees for 40 minutes. Cool and package. To reheat: wrap in foil pouch and bake 30 minutes until heated through. OR nuke it. Either way, same results.
Final Chicken packages (with the exception of the shredded chicken) on their way to the freezer: