Dear Reader-

As I mentioned yesterday, I have been using Freezer Cooking to help me keep us on track for our Year 2 Change Challenge.

One of the super easy recipes I use as a base for many other recipes (although it is plenty good on its own… just sayin’).

First you need about 2.5 lbs chicken breast tenderloins… Breasts would be okay too, just not as good.

Cut them up into bite size pieces.

Next I take a good non-stick skillet and begin heating it to a medium heat and toss the chicken right in… that’s right, no oil.

Season a little lighter than you normally would (Salt, pepper or season salt) because your broth will add salt and flavor in the next step.

Now take 1/4 cup of chicken broth…

As the chicken begins to get a little dry, pour it over the chicken to cover the pieces.

Add another 1/4 cup if necessary to keep chicken moist while it finishes cooking

Measure out portions… Usually makes enough chicken for 2 casseroles or 8 individual (4 oz) portions.

We use it as a short cut for our Chicken Asparagus Bake and to shave time off of this super yummy Italian Chicken Bake.

Miss Add also LOVES this plain as an alternative to chicken nuggets.

Easy Make Ahead Chicken

This recipe is a great way to make up a lot of chicken at once and pop in the fridge or freezer for another casserole or meal.

Prep Time10

Cook Time15

Servings: 8

Calories: 111kcal

Author: Cris

Cut tenders into bite sized pieces and place in a medium heat non-stick skillet.
Season lightly and stir to cook all sides of chicken.
As chicken begins to look a little dry, add broth gradually to keep chicken moist until it finishes cooking through.

Calories
111
Total Fat
1g
Sat. Fat
0g
Cholest.
55mg
Sodium
365.1mg
Carb.
0.1g
Fiber
0g
Sugars
0.1g
Protein
25.2g

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