…making dinner is NOT your favorite activity of the day.
…you need to stock your freezer with meals to prepare for an upcoming medical procedure.
…you are a busy student/career person and would like a home cooked meal, but just don’t have the time.
…you are looking for an easy meal idea.
This morning I made Apricot-Glazed Chicken Tenders from the “Don’t Panic, Dinner’s in the Freezer” cookbook. I multiplied the recipe by 3, so tonight we will eat this for dinner and I will have 2 more meals to put in the freezer for another day. Yay!
Chicken Tenders cost me around $6 for a 3 pound bag at my grocery store. Most everything else I had on hand. I substituted peach jam for apricot jam since I had some homemade peach jam.
I measured out the chicken tenders in to zip top freezer bags, then simply dumped the marinade ingredients right into the bags. I zipped them up and squished everything around to mix and started on the glaze.
Start to finish I probably spent less than an hour making 3 dinners. If you want to make this meal too, here are the ingredients and instructions.
2 lbs. chicken tenders
1/3 cup vegetable oil
3 cloves minced garlic
2 T. lemon juice
1 t. rosemary
1 t. thyme
Salt and pepper to taste (approx ¼ t.)
1 small bay leaf crumbled
1 onion, minced
1 T. butter
2 T. cider vinegar
1 cup apricot preserves
1 T. soy sauce
2 t. Dijon mustard
¼ t. ginger
¼ t. cloves
¼ t. salt
1/8 t. pepper
Cooking Day Instructions
For marinade: In large freezer bag, combine marinade ingredients. Add chicken pieces, toss to coat, and marinate at room temperature one hour. (If preparing for that day, chill 6-8 hours or overnight. Prepare glaze below and refrigerate.)
Meanwhile, prepare the apricot glaze following the directions below. After one hour of marinating time, freeze.
For apricot glaze: In saucepan, cook onion in butter over moderate heat, stirring until softened. Add vinegar and continue cooking until liquid has reduced by one-half. Add preserves, soy sauce, Dijon mustard, spices, salt and pepper. Cook uncovered, stirring occasionally, for 10 minutes or until thick. Place mixture in a food processor or blender and puree. (I used a submersible stick blender right in the pan.) Freeze apricot glaze in a separate, smaller freezer bag. Store in freezer together with marinated chicken.
Serving Day Instructions
Thaw chicken pieces and discard marinade. Place chicken on rack of broiler pan and broil 6 inches from heat, 5 minutes on each side. Baste chicken generously with apricot glaze and broil 3 minutes on each side or until well glazed and brown. Adjust cooking time if using thicker cuts of chicken.
Chicken can also be prepared on a charcoal or gas grill. To bake chicken, place pieces in a large baking dish. Bake at 435 degrees for approximately 35-40 minutes, basting with apricot glaze and turning every 10 minutes. Do not overcook. Shortly before chicken is done, put the chicken under the broiler and broil until golden brown and bubbly.