Reinventing the Cooking of Boneless Frozen Chicken Breasts
Easy to prepare,
boneless frozen chicken breasts may be cooked in many ways. Learn
more about the rules that govern the art of thawing and preserving,
the secrets of cooking to perfection and do away with the mystery
surrounding marinades, seasonings and aromatic stuffing.
Easy to prepare, boneless frozen chicken breasts may be cooked in many ways. Learn more about the rules that govern the art of thawing and preserving, the secrets of cooking to perfection and do away with the mystery surrounding marinades, seasonings and aromatic stuffing.
Preservation Period
Boneless frozen chicken breasts last up to 6 months in the
freezer (or until the date shown on the packaging) and must be
cooked within 24 hours after they thaw, in accordance with the
techniques spelled out below. However, if you thaw them in a
microwave, they must usually be cooked in the shortest timeframe
(as the thawing is rarely uniform, they start to cook). Once
cooked, the chicken breasts will keep 2 to 3 days in the
refrigerator.
Best way to thaw chicken breasts is in the refrigerator. It takes longer, but is also safer in terms of wholesomeness. Leave the frozen breasts in their original packaging and put them in the refrigerator on a plate in order to collect the liquid that escapes. Allow about 5 hours per pound (about 10 hours per kilo).
If you are a little more pressed for time, you can also thaw the chicken breasts in their original packaging in regularly replaced cold water. Allow about 1 hour per pound (about 2 hours per kilo).
If you want to thaw your breasts in the microwave, consult the instruction manual for your oven. If no information is supplied, remove the frozen breasts completely from their packaging, place them on a plate and cover them partially with waxed paper. Make sure the breasts are well separated from one another and turned several times so that thawing is uniform. Allow about 10 minutes per pound (15 to 20 minutes per par kilo).
Never thaw chicken breasts at room temperature because this promotes the growth of bacteria.
If you use a meat thermometer to cook the chicken breasts, their internal temperature needs to reach at least 170°F (77°C). If you don’t have a thermometer handy, make sure that the cooking juices that run off are clear.
Whole, sliced in strips or cubes, plain or coated in egg and breaded, boneless chicken breasts lend themselves marvellously to this rapid form of cooking in a butter-oil mixture over high heat in a pan or wok. To capture the character of this method of cooking, vary the seasonings and marinades used. If you bread the chicken breasts, leave them in the refrigerator for 1 hour before cooking them to let the breading harden. You’ll get better results with your cooking.
Chicken breasts may also be poached in chicken broth. Once cooked, try them hot or let them cool completely and use them as a garnish, for a sandwich or salad. To expand the possibilities, you can stuff the breasts with a range of garnishes before poaching them. Open the breast in two, stuff it and close it with toothpicks or by tying it. You might also make an incision in the thicker part of the breast and fill the pocket formed with stuffing. Then close the opening with toothpicks. Don’t forget to save the cooking liquid from poached chicken breasts. It can serve as the base for a wide range of sauces and soups!
Whole, cut in strips or cubes and put on kebabs, chicken breasts are tasty when grilled under the grill in the oven or on the barbecue. Taste of the poultry will also be heightened depending on the marinades prepared.
Chicken breasts whole or cut in pieces may also be braised in wine, beer or aromatized broth. This method of cooking lets you add to the poultry an infinite assortment of other ingredients (vegetables, for example) and makes a complete meal in a single casserole!
Prepare a marinade composed of fine herbs, spices, juice or wine. If you are in a hurry, just use a commercial dressing (eg.: Italian, dried tomato, etc.). They produce interesting results! Let marinate at least two hours in the refrigerator for maximum flavour.
Chopped dried fruit, chopped nuts, pesto, pitted olives, fresh goat cheese, slices of cooked ham, spinach or chutneys let you make original and tasty stuffing.
Fine herbs to favour when cooking chicken are sage, basil, chervil, tarragon, coriander, Provence herbs, oregano and thyme. Some spices such as star anise, curry, nutmeg, paprika and ginger go extremely well with chicken.
- Chicken Breasts Stuffed with Hot Pepper and Summer Squash
- Chicken Casserole with Tomatoes and Pepper
- Chicken Salad with Oka and Grilled Peppers
- Chicken Vegetable Stir-fry
- Greek-style Chicken
- Prosciutto-wrapped Cheese Stuffed Chicken Breasts
- Sweet Orange Chicken