December 4, 2012

Crispy French Onion Chicken (Freezer-Friendly)

My MOMS Club hosted a "Make and Take" dinner event, where our collective group met at a member's house and prepped this meal. Then, all we had to do was go home and throw our individual dinners into the freezer until it was ready for use. (I slated my meal for the same week that we made it; so really mine was just placed in the fridge since it was only a couple of days later.) My friend, Kelly "hosted" the first meeting and organized us to bring all of the ingredients needed for this dish and then showed us how to prep it. It was all really simple!

Then, as Kelly promised, this chicken was pretty darn delicious. My whole family loved it, and my son had thirds!!! I served my chicken with some steamed (from frozen) mixed veggies and a brown rice pilaf. Shazam! It was so easy to put together since the major, initial prepping step was already completed and we had a fantastic dinner that everyone enjoyed.

I love the idea of having a few go-to meals ready to just thaw and use stocked away, so I hope this "make and take" dinner idea takes off in our group. I'd really love to continue to do this, and normal "freezer cooking" overwhelms me. (It's just too involved, man!) This was on a small enough scale to where it was a perfect amount for one easy dinner. I may even attempt a freezer meal or two on my own.

Crispy French Onion Chicken (Freezer-Friendly)
From: My friend, Kelly (original source unknown)


(Combine in a quart sized bag)-

Butter Sauce:
2 tablespoons of butter
1 tsp dry mustard
1 tablespoon chopped garlic
2 tablespoons olive oil
2 tablespoons Worcestershire sauce

(In a separate quart sized bag)-
4 chicken breasts

(In another quart sized bag) -
1 1/2 cups French fried onions


For Freezer:
Place each of the three filled quart sized bags in a gallon sized zip top bag with a printed copy of the cooking instructions. Thaw as instructed below when ready to use.

Cooking Instructions:
Thaw full gallon bag of ingredients in the fridge.

1) Preheat oven to 350 degrees F. Spray sheet tray with non-stick cooking spray.
2) Melt butter sauce in a medium sauce pan, over medium heat until warmed through and then remove from heat and set aside.
3)Place half of the French onions in a layer on the sheet tray. (Make sure to crush the onions up a bit first.)
4) Using tongs, dip each piece of chicken in butter mixture, lay chicken on top of onions. Pour remaining sauce onto chicken evenly. Top with remaining (crushed) French fried onions.
5) Bake uncovered, for 20-25 minutes (or until the internal temp. at 165 degrees F).


Kristin said...

Is there any reason this has to be a freezer meal? I can just make this cause it's yummy right?

Jen Bowman said...

Hi Kristin, No it does not have to be a freezer meal. Just follow cooking instructions and skip the freezing stuff. I would start by mixing the sauce and melting it in a saucepan and go from there. Hope you enjoy!