Name: Make-Ahead Freezer-to-Oven Chicken Packets
Yield: Makes 4 packets per batch
Ingredients: 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 1/4 cup drained marinated sun-dried tomatoes, roughly chopped; 1/4 cup drained pickled onions, roughly chopped; 1/4 cup pitted green olives, halved; 1/4 cup roasted red pepper strips; 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; 1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry; 16 grape tomatoes, halved; 1 small yellow squash, cut in half lengthwise, then into 1/4-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; 4 (3-inch) fresh rosemary sprigs; 4 (3-inch) multi-branched fresh thyme sprigs; 1/2 teaspoon table salt; 1/2 teaspoon ground black pepper; 1 1/2 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; 1/3 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; 1 1/2 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

Sliced chicken with sundried tomatoes olives roasted red peppers and onions piled onto three dinner plates with more...

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 these variations 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.

Note:

Make sure the oven has reached 425°F before taking the packets out of the freezer. A standard oven can take up to 10 to 15 minutes to hit this mark. To make sure the packets are cooked through, stick an instant-read meat thermometer at an angle through the top of a packet (not the sides or bottom) to make sure the chicken is at 165°F (or pork is at 155°F).

Recipe information

Yield
Makes 4 packets per batch

Ingredients

Antipasto Chicken Supper:

1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry

1/4 cup drained marinated sun-dried tomatoes, roughly chopped

1/4 cup drained pickled onions, roughly chopped

1/4 cup pitted green olives, halved

1/4 cup roasted red pepper strips

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

Tomato and Herb Chicken Supper:

1 1/2 pounds packaged sliced boneless skinless chicken breast for stir-fry

16 grape tomatoes, halved

1 small yellow squash, cut in half lengthwise, then into 1/4-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

4 (3-inch) fresh rosemary sprigs

4 (3-inch) multi-branched fresh thyme sprigs

1/2 teaspoon table salt

1/2 teaspoon ground black pepper

Chicken Stir-Fry Supper:

1 1/2 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

1/3 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:

1 1/2 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

1/4 cup regular or low-fat plain yogurt

1 teaspoon granulated white sugar

1 teaspoon ground coriander

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon table salt

1/4 teaspoon ground cloves

1/4 teaspoon ground turmeric

Preparation

Step 1
Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
Step 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.
Step 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.
Step 4
Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
Step 5
To bake, position the rack in the center of the oven and heat the oven to 425°F.
Step 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.

Cover of the The Kitchen Shortcut Bible: white background with faded recipe names printed all over. In the foreground, the title of the book in multicolor.

From The Kitchen Shortcut Bible: More than 200 Recipes to Make Real Food Real Fast © 2018 by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved Buy the full book from Amazon.

Recipe notes

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