Thai-Style Chicken

From The Taste of Home Cookbook p. 601

In a small bowl combine the following ingredients then remove 1/4 cup to a small resealable plastic bag. Put the rest in a large resealable plastic bag, labeled with instructions:

1/4 cup Soy Sauce

3 Tbsp. Lemon Juice

3 Tbsp. Fresh Basil, minced or 1 Tbsp. Dried Basil

2 Tbsp. Yogurt, plain

2 tsp. grated Lemon Peel

3 Garlic cloves, minced

1 tsp. Ground Ginger

1/2-1 tsp. Crushed Red Pepper Flakes

Add: 4 Chicken Breasts (about 4 oz. each) to the large plastic bag.

Instructions: Thaw. Drain and discard marinade. Place chicken in a 9×13 baking dish coated with nonstick cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375 degrees for 20 minutes or until a meat thermometer reads 170 degrees.

Yield: 4 servings

 

 

 

Teriyaki Chicken

From The Taste of Home Cookbook p. 169

In a large resealable plastic bag, labeled with instructions, combine:

3/4 cup Soy Sauce

1/4 cup Vegetable oil

3 Tbsp. Brown Sugar

2 Tbsp. Sherry, optional

1/2 tsp. Ground Ginger

1/2 tsp. Garlic Powder

Add: 3 lbs. chicken breasts (or 12 drumsticks). Seal bag and turn to coat. Freeze.

Instructions: Thaw. Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375 degrees for 35-45 minutes or until a meat thermometer reads 170 degrees and the juices run clear.

Yield: 6 servings

No Work Chicken

This comes from Make It Now Bake It Later on page 35. I use several good recipes from this cookbook.

1/2 cup honey

1/2 cup Dijon Mustard (I prefer 1/4 cup)

1 Tbsp. Curry powder

2 Tbsp. Soy Sauce

Mix all these ingredients in a small bowl then add to 4 chicken breasts in a zip-top freezer bag labeled with these instructions:

Preheat oven to 350 degrees. Place thawed chicken and sauce in an 8×8 or 9×9 baking dish. Bake covered for 1 hour.