When I get home from working all day sometimes it is just easier to pull something out of the freezer than to prepare an entire meal. I thought I would do a Friday posting for a couple weeks of Friday Freezer Food. Each Friday I will post a recipe for a food that freezes well for the following week. Hope you like it!
Ingredients:
2 1/2 lbs fryer chicken, cut up
3/4 C sour cream
1 T lemon juice
1 t Worcestershire sauce
1 t celery salt
1 t salt
1/8 t pepper
1/2 t paprika
2 cloves garlic, chopped fine
1 C dry bread crumbs
Aluminum foil
How to Make It:
Combine sour cream and lemon juice in a small bowl.
Stir in Worcestershire sauce until completely blended.
Add the celery salt, salt, pepper, paprika and garlic and mix well.
Place bread crumbs in a shallow bowl or on a plate.
Preheat oven to 350 degrees.
Spray a large baking pan with a non stick cooking spray.
Dip chicken pieces into the sour cream mixture.
Roll in the bread crumbs.
Place in a single layer in the baking pan.
Bake 50 minutes or until chicken is tender and brown.
Let chicken cool before removing from pan.
Once the chicken has cooled wrap each piece in aluminum foil.
Freeze for up to 2 months.
Reheat by preheating oven to 450 degrees.
Place each piece of chicken still in the aluminum foil on a cookie sheet.
Bake 35 minutes.
Unwrap from aluminum foil and place back in the oven.
Continue baking 10 minutes or until crisp.
Sounds yummy…I will make it this weekend.
Is there a way I can use an alternative for dry bread crumbs. I am on low carb diet so I do not want to break the rule here. All other ingredients are just fine. Just the bread crumb are my issue here.
That looks really yummy. Thanks for sharing. I am your new follower. You can follow me back at http://showmemama.com/blog/. Make sure you leave a comment so I know you visited.
Have a great weekend
ShowMeMama
YUM
Hi Lifewithlisa,
Maybe a little off topic, however Freezer storage is a preferred method of food preservation for many. As it turns out, our freezer has a goodly amount of food that constitutes “frozen assets.” One lamb, one hog and half a beef is quite a bit of food when you consider all the frozen vegetables and prepared meals we have as well. The point I want to make about freezing is that it’s a good food storage method as long as you realize two things – it breaks down the food and it slows down spoilage.
Regards