Stuffed Chicken Breasts - can I freeze prior to cooking?
- Tela T. Feb 2, 2005 09:29 AM
O.K., take a chicken breast pound it out, put in whatever combination you want (cheese, herbs, ham, etc.) roll, coat in bread crumbs - now! - can I freeze it? - thaw it later and then cook? - or am I getting into that whole cross contamination thing with chicken? Can I partially bake them, then freeze? I'm looking for convenience - but safe --- HELP!!
Years ago, my f-i-l, a kosher butcher, would prepare chicken breasts (skin on, of course), stuffed with kishka, a mix of breadcrumbs, spices, and fat, and freeze them.
We would put a couple, frozen, in a small casserole with some orange juice, toss them in the oven, and have a fairly fancy entree an hour later.
Just be scrupulously clean in your preparation. Bake without thawing comletely, and you should be o.k.
Unless its a time constraint, why not cook the chicken first and then freeze. all that's left is the heating up. I make a spedini of chicken with chopped shallots and parsley and garlic. process these to a paste. Then pound the chicken, spread some of this mixture. add a layer of salami/prosciutto and smoked mozarella. I put several on scewers. Then egg, bread and sear in hot pan. I then finish cooking them in oven for 10 min or so at 350. Cool to room temp and wrap well and freeze. It's so nice to just defrost and heat. They are a big hit with everyone.