Chicken breasts – easy to cook, easy to freeze. I know I’ve said it before, but I can’t help but repeat it!
Last night I was looking for something to cook for dinner. Just getting back from vacation this past Saturday, and getting ready to head out for a business trip this afternoon, our fridge is (basically) bare. So, at times like this, the freezer can be your best friend – as long as you stock it properly.
Typically you can find a good deal on a package of chicken breasts every couple of weeks, and when I see those lower prices, I buy a couple packs and freeze them, two breasts to a bag. Sometimes even the packs that come individually wrapped (talk about easy freezing!) are on sale for a dollar or two off! Buy them.
With cooking time under 15 fifteen minutes, chicken breasts are great for a busy weeknight. And, like you, I have a lot of those.
- 4 boneless chicken breasts, rinse and pat dry
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon dried parsley
- 1/2 cup flour
- 2 eggs
- 2 tablespoons milk
- 1/2 cup sliced almonds, crushed
- 3 tablespoons canola oil
- 2 tablespoons butter