What can a college student do with a bag of frozen chicken breasts?

Are you kidding? With a bag of chicken breasts, the world is at your feet! I'll only have room for 4 recipes... a mere smattering of possibilities!

BUTTERMILK BAKED CHICKEN

¼ cup butter or margarine

4 bone-in chicken breast halves*

½ teaspoon salt

½ teaspoon pepper

1½ cups buttermilk, divided

3/4 cup all-purpose flour

1 (10 ¾ oz) can cream of mushroom soup, undiluted

Garnish: chopped fresh parsley

Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken. Garnish, if desired.

*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.

Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.

--Southern Living, OCTOBER 2001

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Exotic Chicken Salad

1 cup mayo

1½ tsp. curry powder

1 Tbsp. soy sauce

1 Tbsp. lemon juice (I have used lime, too)

Optional: ¾ cup Major Grey’s Chutney

4 cups chopped cooked chicken meat

1 (5 oz.) can sliced water chestnuts

1 cup finely chopped celery (about 2 stalks)

1 pound fresh seedless grapes, halved

1 cup toasted slivered almonds

1 (16 oz.) can pineapple chunks, drained

Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.

--“River Road Recipes 2” cookbook

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Unforgettable Chicken Casserole

3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)

2 cups finely chopped celery

1 cup (4 ounces) grated Cheddar cheese

1/2 cup slivered almonds

1/2 cup light sour cream

1/2 cup light mayonaisse

1 can reduced-sodium cream of chicken soup

1 (4-ounce) can water chestnuts, drained and chopped

1½ cups French fried onion rings

Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.

Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. Makes 6 to 8 servings.

--Southern Living, Dec. 2004

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Sizzling Fajitas

1/4 cup vegetable oil, divided

3 tablespoons lemon juice

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Dash hot sauce

Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)

1 medium onion, halved and sliced lengthwise

1 green bell pepper, sliced

1 red bell pepper, sliced

8 (8-inch) flour tortillas

1 lime, juiced, for topping

Sour cream, for topping

Salsa, for topping

Guacamole, for topping

Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Creamy chicken enchiladas:

1 pound boneless chicken breasts diced

1 8oz package cream cheese cut into cubes

Flour or corn tortillas

1 can diced green chili peppers

ground cumin

1 or 2 can green enchilada sauce

Shredded cheese

Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.

Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.

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Or make this chicken taco salad with this sauce:

Polo Verde Sauce:

3/4 cup butter

3/4 cup flour

1 1/2 tbsp cumin

1 tsp garlic powder

2 cups 1/2 and 1/2 or evaporated milk

2 cups hot chicken stock (or hot water with bullion)

1 small can diced green chili's

4 tbsp canned jalapenos chopped

Melt the butter and stir in the flour. Let it cook and bubble for just a few minutes. Then whisk in the cumin and garlic powder. Then add a healthy splash of the 1/2 and 1/2 and whisk well, let it thicken up a bit. Then add a healthy splash of the stock, whisk and let it thicken up. Repeat until you have added all the liquids.

Yes, I do this all the time. Double wrap the breasts in saran wrap - you want to make sure the chicken is not exposed to air, or it'll get freezer burn and taste rubbery when you cook it. Place the plastic wrapped breasts in a large ziplock bag and squeeze out as much air as possible. Write "Chicken breasts" the date on the bag so you know what it is , and how old it is. You can optionally pound the breasts until they're a bit flatter before wrapping and freezing - useful for chicken patty type recipes. Try to eat them within 6-12 months. To speed defrost a chicken breast, put a large bowl in the sink, put your chicken (still wrapped) in the bowl and run cool (not cold) water over them. You can also just fill the bowl and let the breasts sit in there - change the water every 5 minutes. In about 30 minutes they should be fully thawed.

Teriyaki chicken!

INGREDIENTS (Nutrition)

* 1 (3 pound) whole chicken, cut in half

* 3/4 cup granulated sugar

* 3/4 cup soy sauce

* 1 tablespoon grated fresh ginger

* 2 cloves garlic, minced

DIRECTIONS

1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.

2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Honey Glazed Chicken Breasts

1/4 c Almonds, sliced

1 Medium onion, sliced

1 Stalk celery sliced

1 Carrot sliced

1 Sprig parsley

1 Small bayleaf

1 ts Salt

1/2 ts Pepper

1 ts Rosemary

10 3/4 oz Condensed chicken broth

1 c Water

4 12 oz chicken breasts

1/3 c Honey

Green grapes optional Watercress optional The day ahead, arrange sliced almonds in a single layer in a shallow baking pan. Broil 1 minute or until almonds are golden brown. Watch as almonds burn very quickly. May have to stir them several times. Transfer and cover for next day. In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight. Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into the pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with half of the honey. Broil, 4 inches from heat source, for 2 minutes. Brush again with honey and broil until hicken is glazed and golden brown. Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress. Serve immediately.

Become the next guy on the news who attacks a school, but with a bag of frozen chicken breasts.

You can fry them.I use a little flour with some cajun seasoning, seasoned salt cayenne pepper and black pepper.

Dip the chicken in some melted butter first put the spices in the flour and fry them in canola oil.

Or you can bake or grill them using the same spices minus the flour.

I also like to take and cut the chicken into pieces,fry them with some frozen chinese stir fry veggies.

Then boil some spaghetti noodles, drain them and add some cream of mushroom soup and add the chicken and veggies to it.

25 Ways To Spice Up Your Chicken Breasts: http://www.recipe4living.com/Common/Article.aspx?i...

These can all be made with fresh or frozen. Take your desired amount of chicken out of the freezer in the morning, let it sit out to defrost and cook it at night!

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Savory Chicken Breasts

4 skinless, boneless chicken breast halves

ground black pepper to taste

4 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 cup dry bread crumbs

3 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.

Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.

Serve over noodles.

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Saucy "Cajun" Chicken Breasts

2 skinless, boneless chicken breasts

1 cup Italian-style salad dressing

1 (18 ounce) bottle barbecue sauce

Place frozen chicken breasts in a resealable plastic bag and cover with salad dressing. Seal bag and place in refrigerator and marinate until chicken is thawed (marinating frozen breasts until thawed permeates the meat with the dressing flavors).

Lightly oil grill and preheat to high heat.

Remove chicken breasts from marinade and grill 5 to 7 minutes each side, until they are barely done. Coat with barbecue sauce and cook just a few minutes more. Don't overcook, but check to make sure that the chicken is cooked through and juices run clear.

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Easy Chicken and Dumplings

2 tablespoons butter

1 large yellow onion, chopped

2 cloves garlic, minced

1 pound boneless chicken thighs (or breasts)

1 cup low-sodium chicken broth

1 (10 ounce) package frozen mixed vegetables

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1 1/2 cups self-rising flour

3 tablespoons chopped fresh parsley

3 tablespoons shortening

2/3 cup buttermilk

Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.

In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (If needed, add up to 2 tablespoons more buttermilk).

Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). Reduce heat to low, cover pot and let simmer for 10 to 12 minutes.

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Grilled chicken breasts marinaded in teriyaki sauce served on a bed of white rice.

chicken and dumplings!!! boil the chicken then cool it, then shredd it. make a rue (butter&flour) equal parts. add chicken broth stir till broth becomes like gravy add salt and pepper to taste add chicken cook low heat for 5-10mins then get pilsbury dough bisciuts small one quater them and throw them in cover and cook on low med heat till biscuits are done.stir and serve