What are some good recipes,tips using defrosted, previously frozen chicken breast?

Question

Defrosted meat including chicken is safe to use in recipes within a certain time period but it really seems to lose its taste and texture, any recommendations?

Answer 1

I use chicken, beef or turkey in quesadillas, smothered with a flavorful cheese and salsa.

Also make a stir fry with vegetables, ginger, teriyaki and serve it over rice.

I always have precooked meat in the freezer for a quick HOMEMADE meal. We eat out rarely and this process makes cooking go faster if we are in a hurry.

: )

Answer 2

My husband and I developed this recipe from several others, and we have gotten numerous compliments from dinner guests. It's easy, fast, and only uses one pot.

Chicken Chili

Serves 4-6

4 chicken breasts, cubed
Garlic salt and fresh black pepper
1 medium onion, chopped
4 stalks celery, chopped
3 cloves garlic, minced
2-4 cups chicken broth or stock, amount as desired
2 tsp. oregano
1 Tbsp. chili powder
1 tsp. Chipotle Tabasco sauce, more or less to taste
1 Tbsp. Worcestershire sauce
1 Tbsp. cumin
1 can corn, drained
1 can Ro-Tel tomatoes with green chiles, with liquid
1 can black beans, drained and rinsed
Chopped cilantro, for garnish
Sour cream, for garnish

In a large stockpot, heat a few drizzles of olive oil and saute the chicken, seasoning with fresh pepper and garlic salt. When the chicken is almost cooked, add the dry spices, Tabasco, Worcestershire, garlic, onion, and celery. Finish cooking the chicken, stirring frequently.

Add the tomatoes and chiles, corn, and broth. The amount of broth you add will determine the consistency, and the spiciness. We like less broth, more "guts." Bring to a simmer. Add black beans and continue to simmer for 10-15 minutes.

Taste, and adjust seasoning as needed. Serve with dollops of sour cream and a liberal sprinkling of chopped cilantro.

Answer 3

Just don't overcook them. As soon as they go from "clearish" pink to opque, remove from heat. They are done!


Balsamic Lemon Chicken

1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. balsamic vinegar
1 tsp. lemon zest
1 Tbsp. dry basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 whole boneless chicken breasts, halved

Mix all ingredients and pour over chicken. Broil in 9x13” pyrex dish for 15 minutes each side. Lest rest 10 minutes, slice in strips.
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Chicken and Spinach Enchiladas

Prep: 15 min., Bake: 30 min., Stand: 5 min.

1 (10-oz.) package frozen chopped spinach, thawed
1 (16-oz.) jar medium salsa with cilantro, divided
2 (10-oz.) cans enchilada sauce
1 (8-oz.) package cream cheese or reduced-fat cream cheese
2 1/2 cups shredded or chopped roasted chicken
10 (7- to 8-inch) flour tortillas
1 (8-oz.) package shredded Mexican four-cheese blend
Toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes

1. Drain spinach well, pressing between paper towels. Set aside.
2. Stir together 1/4 cup salsa and enchilada sauce, and set aside.

3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.

4. Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.

5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.

Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.

Yield: Makes 5 to 6 servings

--Southern Living
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CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis, FoodTV