It's Freezer Meal Friday again. Boy these are fun days! It's a quick one today without a lot of fluffy introduction. I hope everyone is okay with that. We are starting kids cooking classes today with a wonderful group of youn-lings and it's going to be a busy day. I'm so glad we have freezer meals ready to go! This is one of my favorites...but honestly, I use blackberry jam almost as often as I use the raspberry. You can use almost any kind of jam too, so get creative. Plum, orange marmalade, green tomato marmalade, apricot, and apple are all excellent. So far, the only one I haven't gotten excited about has been strawberry. Go figure. Try it garnished with some spiced chopped nuts (either homemade or packaged) for some added kick.
My Raspberry glazed Chicken Breasts
3 lbs chicken breast (about 12 medium breasts)
2 T Chef Tess All Purpose Seasoning
Place chicken on a large sheet pan and season generously with all purpose seasoning. Bake at 350 degrees for 25-30 minutes. Remove from Sheet pan and divide between three plates. Apply the sauce (recipe below) divided also between the 3 plates. Bag in Gallon size freezer bags , remove air, label and cool laying flat in the fridge. When chilled, freeze flat.
1 medium onion, minced
1 clove garlic, minced
2 tsp olive oil
1/2 cup high grade balsamic vinegar,
1/2 cup seedless raspberry jam,
1T Dijon mustard.
In a large skillet, saute onions in olive oil until clear, add minced garlic and cook two to three more minutes. Add vinegar, jam and mustard. Stir until smooth. Divide sauce over the three plates of chicken.
Always defrost chicken either in the fridge or in the microwave (out of bag if microwaving). Do not thaw chicken on the kitchen counter at room temperature. You're asking for food born illness. When chicken is defrosted, you can reheat on the stove in a skillet 5-7 minutes on medium heat, or in the microwave 3-5 minutes. When chicken reaches internal temperature of 170 or higher, it is ready.
Serve with homemade rice-y-roni, potatoes. We love it.
There you go.