Make-Ahead Freezer-to-Oven Chicken Packets
EASIER
GLUTEN-FREE
Makes 4 packets per batch
Cooking from sealed packets has become something of a shortcut cliché. Most of us know that you can seal ingredients in parchment paper and aluminum foil and bake the individual servings on a baking sheet. But imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes. Consider this one of our best ideas for weekend power cooking: Build as many packets as you want and put a tasty dinner within easy reach for weeks to come. Each of the recipes to the right makes 4 packets—and you can make more than one batch, while you’re at it. And one more thing: If you’ve pounded out your workout at the gym or skipped lunch, consider using 2 packets per serving.
Antipasto Chicken Supper
1½ pounds packaged sliced boneless skinless chicken breast for stir-fry
¼ cup drained marinated sun-dried tomatoes, roughly chopped
¼ cup drained pickled onions, roughly chopped
¼ cup pitted green olives, halved
¼ cup roasted red pepper strips
1 teaspoon dried thyme
¼ teaspoon red pepper flakes
Tomato and Herb Chicken Supper
1½ pounds packaged sliced boneless skinless chicken breast for stir-fry
16 grape tomatoes, halved
1 small yellow squash, cut in half lengthwise, then into ¼-inch-thick half-moons
1 medium shallot, cut in half, then sliced into thin half-moons
3 tablespoons olive oil
2 tablespoons dry white wine, vermouth, or chicken broth
Four 3-inch fresh rosemary sprigs
Four 3-inch multi-branched fresh thyme sprigs
½ teaspoon table salt
½ teaspoon ground black pepper
Chicken Stir-Fry Supper
1½ pounds packaged sliced boneless skinless chicken breast for stir-fry
1 medium red bell pepper, stemmed, cored, and cut into thin strips
4 ounces fresh green beans, trimmed and cut into 1-inch pieces
4 medium scallions, thinly sliced
⅓ cup roasted unsalted peanuts or cashews
2 tablespoons minced peeled fresh ginger
1 teaspoon minced garlic
2 tablespoons soy sauce (gluten-free if that is a concern)
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Up to 2 teaspoons hot red pepper sauce, such as Sriracha
Curried Chicken and Potato Supper
1½ pounds packaged sliced boneless skinless chicken breast for stir-fry
1 large Yukon Gold potato (about 8 ounces), shredded through the large holes of a box grater
1 medium globe tomato, chopped
1 small red onion, quartered and thinly sliced
¼ cup regular or low-fat plain yogurt
1 teaspoon granulated white sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon table salt
¼ teaspoon ground cloves
¼ teaspoon ground turmeric
1. Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
2. Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
3. Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. Continue to make 3 more packets.
4. Set the packets on a large baking sheet and freeze for at least 24 hours. Then remove the sheet and stack the packets flat in the freezer.
5. To bake, position the rack in the center of the oven and heat the oven to 425°F.
6. Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.
Voilà! Although wine is a great cooking medium, it doesn’t last long, no more than a few days even when well corked. A better alternative is dry (or white) vermouth. It should be a pantry staple. Although it offers a slightly more herbaceous finish, it can remain in good shape after opening for up to 2 months in a cool, dry pantry, or up to a year in the refrigerator.