What you need:
- Pack of chicken breasts
- 1 bottle store bought or homemade marinade (if using homemade, make sure that it will be enough to completely cover the entire breast with a little extra). I am obsessed with Southwest Marinade from Shoprite for some reason right now. It's cheap and tastes so damn good!
- Meat tenderizer
- Baggies (I use quart size, but you can get away with sandwich size)
Directions:
1. Put individual chicken breasts into baggies. So if you have 6 chicken breasts, but each one into 6 baggies, etc. Line them up next to each other with the top of the baggie still open.
2. Pour marinade into each baggie. I make sure to put enough in each one to coat the chicken first and then if I have more marinade leftover, then I will divide up the little bit left among the baggies.
3. Shake meat tenderizer over each baggie. I do this just by eyesight, but if I was to measure it out, it's about 2 to 3 tablespoons for the really thick chicken breasts and half of that for the smaller ones. Lately, however, I've noticed that some of the packs I buy at the store are huge, so at times I will cut them in half before I put them into the baggie. I still put one chicken breast per baggie even if I have to cut it up.
4. Get as much air out of the baggie that you can and the close them.
5. Massage the marinade and meat tenderizer until it is well incorporated and completely coated.
6. Freeze.
Voila! They are done. Now, when you take them out to defrost during the week they will self tenderize and marinate. These turn out great on the grill, but are just as good in the oven.
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