Last week there was a coupon on "family size" chicken breasts. Yay coupons! But, I made the silly mistake of freezing the whole container together, instead of separating each piece. So, I needed to think of a way to cook all 4 breasts at once without suffering through an entire week of plain, bland chicken.
I decided that instead having the same style chicken all week, I would create little pouches with 4 different sauces. This worked out really well! We were able to customize our meals each day and pick which flavors we were in the mood for. No more boring, bland food!
(The Sweet and Spicy was our favorite).
The sauces were also very simple to prepare. I picked 4 different marinades that also worked well together.
-Creamy mustard (based off of Pioneer Woman's recipe)
-Lemon garlic
-Sweet and spicy BBQ spinoff (based off of Teri L's recipe)
-Stir fry (I cheated and used the bottle for this one)
Ingredients
Creamy mustard:
-Dijon mustard
-Spicy mustard
-Light cream
-Minced garlic (1-2 cloves)
Lemon garlic:
-Lemon juice (1 lemon)
-Minced garlic
-1 Tbs melted vegetable oil spread (or margarine)
Sweet and spicy:
-1 cup Apricot Preserves
-1/2 cup Ketchup
-1/4 cup Soy Sauce
-2 tsp Minced garlic
-2 tsp Hot sauce
Instructions
Preheat oven to 350 degrees.
Line a 9x11 glass pan with tinfoil. Then create smaller pieces of tinfoil and line the pan with 4 separate tin foil pouches (as seen in the picture below).
Defrost your chicken breast and then cut them in halves to make them thinner pieces. Place each breast (2 pieces) in each tin foil pouch.
Mix all of your sauce ingredients in three separate bowls. Pour each sauce into one of the tin foil pouches.
Put chicken in the oven for 30 minutes.
(Note: The mustard lost some creaminess when reheated in the microwave the next day. You might want to save more sauce to add later.)
(Uncooked Chicken in Pouches)
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