Tuesday, September 30, 2008

Roasted Chicken Breasts

I mentioned in an earlier post that I like to cook up large amounts of meat and freeze meal-size portions for later use.

Here's how I do chicken -- I have the "Barefoot Contessa" Ina Garten from the Food Network to thank for this recipe. You save money by using the bone-in, skin-on chicken breasts and the meat is more flavorful.

Roasted Chicken Breasts

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tbsp. olive oil

Preheat the oven to 350 degrees. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through.

Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice or shred. You will have 4 to 6 cups of chicken. Divide into amounts you will need for meals, wrap and freeze.

When ready to use frozen chicken, thaw in refrigerator for 24 hours for best results.

Quick Start with MSPI Mama: This is one of my Quick Start recipes


Tracy and Courtney Thatcher said...

First of all, love your website! I was thinking about giving up nursing when my daughter was diagnosed with MSPI, but your website gave me renewed hope.
Any hints on finding MSPI free chicken? I cannot find any ingredients listed on packaged chicken, but I did notice a few brands mention the use of chicken broth. Do you have a particular brand that you know is safe? I am also in Omaha, so is there a particular store you go to?

Thanks so much for taking the time to make this blog!

Andrea said...

I am thrilled that this site is helping you! That's why I do it!

Re: chicken. I just use whatever plain chicken I find in the meat department at the grocery store. Unless your little one is extremely sensitive, this will probably work for you, too.

But if you're still concerned about it, have you tried Whole Foods? They are very good about listing every ingredient in a food.

Good luck with everything!