Dump Chicken
INGREDIENTS
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Lemon & Garlic Chicken
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2 Cloves Chopped Garlic (1/2 tsp minced)
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4 Tablespoons Olive Oil (1 1/2 Tablespoons)
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2 Tablespoons Chopped Parsley (1 Tablespoon)
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3 Tablespoons Lemon Juice (1 Tablespoon)
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1/8 Teaspoons Pepper (dash)
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4-6 chicken breasts (I used 2)Garlic Dijon Chicken
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2 Cloves Minced Garlic (1/2 teaspoon minced)
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4 Tablespoons Dijon Mustard (1 1/2 Tablespoons)
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2 Tablespoons Lime (or Lemon) Juice (1 Tablespoon)
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4-6 chicken breasts (I used 2)
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Lemon Marinade Chicken
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2/3 cup Lemon Juice (3 Tablespoons)
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1/4 cup Cider Vinegar (1 Tablespoon)
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1/4 cup Vegetable Oil (1 Tablespoon)
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2 Tablespoons Minced Onion (1 Tablespoon)
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4-6 chicken breasts (I used 2)
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Spicy Sweet Glaze
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2 Teaspoons Minced Garlic (1/2 tsp minced)
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2/3 cup Apricot Preserves (1/3 cup)
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1/3 cup Soy Sauce (1 1/2 Tablespoons)
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1/3 cup Ketchup (1 1/2 Tablespoons)
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1 Teaspoon Tabasco (dash)
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4-6 chicken breasts (I used 2)Teriyaki Chicken
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1 Clove Garlic, Crushed (1/2 tsp minced)
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1/3 cup Soy Sauce (1 1/2 Tablespoons)
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2 Tablespoons Rice Wine (Or Sherry) (2 teaspoons)
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1.5 Tablespoons Cider Vinegar (2 teaspoons)
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1.5 Tablespoons Brown Sugar (2 teaspoons)
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1.5 Tablespoons Minced Ginger (2 teaspoons)
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4-6 chicken breasts (I used 2)
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To Freeze: Place all ingredients into a 1-gallon freezer bag. (I used a quart-sized bag for 2 chicken breasts). Seal bag. Freeze flat.
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To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.)
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