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Old 02-04-2009, 05:49 PM   #1
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Frozen chicken breasts

I hope someone has an answer to this - every time I brown chicken (I always use the frozen boneless skinless chicken breasts, thawed before browning) a liquid cooks out and turns white. I know that they inject water into this chicken before freezing. It just looks terrible in the completed dish - little white pieces all around. Does anyone else have this problem?

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Old 02-05-2009, 11:38 AM   #2
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I have the same problem - it just stays watery for me, I end up burning it, the chicken sticking to the pan, or the chicken never cooking right.

Personally I use frozen chicken very frequently and find them very convenient but I find that they are useless for anything besides baking. The whole process of thawing kills the taste and consistency to me. Baking the chicken seems to take the moisture out in a more efficient way, for me at least.

Just my 2 cents :)


Funny that you posted this - I actually came here looking for more ideas about how to creatively prepare frozen chicken breasts without thawing. Presently, I place them on my cast iron pan with seasoning on top and bake for 40-50 minutes at 350 degrees and they come out pretty nicely.

Anyone else have good ideas for cooking frozen chicken - without thawing?
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Old 02-05-2009, 01:02 PM   #3
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I use it all the time only because it's more cost effective in my budget, lol. What I do is, after it's thawed, of course drain off the liquid, then I wash the chicken and pat dry before I begin to prepare it for cooking and it seems to work out well - I haven't had any problem
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Old 02-05-2009, 01:19 PM   #4
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I find that freezing chicken affects the texture a bit, so rather than cooking frozen breasts whole, I usually slice them or chop them up, either while frozen or defrosted, and use them in something like soup or put them in a sauce of some sort.
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Old 02-05-2009, 01:58 PM   #5
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Frozen chicken doesn't bother me at all. I always purchase large quantities when it's on sale, bring it home, package and freeze in small packets for use throughout the month. For cooking breast, I like to bone it out, place between two sheets of plastic wrap and pound it out to an even thickness. Pat it dry with paper towels, season and cook in a med hot skillet till evenly browned on both sides. Of course I guess this method wouldn't work if you wanted thicker pieces of breast meat for your recipe.
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Old 02-05-2009, 02:02 PM   #6
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Quote:
Originally Posted by JohnL View Post
Frozen chicken doesn't bother me at all. I always purchase large quantities when it's on sale, bring it home, package and freeze in small packets for use throughout the month. For cooking breast, I like to bone it out, place between two sheets of plastic wrap and pound it out to an even thickness. Pat it dry with paper towels, season and cook in a med hot skillet till evenly browned on both sides. Of course I guess this method wouldn't work if you wanted thicker pieces of breast meat for your recipe.

Thanks... How exactly do you "pound it out"? With a mallot? When it's thawwed or still defrosting?
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Old 02-05-2009, 02:38 PM   #7
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You have to defrost the chicken before pounding it or it will split and tear.

I usually put it between two sheets of waxed paper or plastic wrap and pound it with a meat mallet. Some parts are thicker and tougher than others and need a little more pounding, other parts flatten quite easily. Work slowly until you get the hang of it. The meat should be of more or less even thickness when you're done.

Here's a good recipe for this kind of chicken:

SAUTEED CHICKEN WITH MUSHROOMS

Cup Flour
Teaspoon Ground Nutmeg
4 Boneless Skinless Breast Halves (6 to 8 Ounces Each)
4 Tablespoons Butter
1 Pound Mushrooms, Sliced
1 Cup Onion, Diced
Cup Dry Sherry
1 Cup Chicken Stock
⅔ Cup Half & Half
4 Teaspoons Fresh Thyme, Chopped
Salt & Pepper to Taste

1. Mix together flour and nutmeg. Set aside 2 Tablespoons
of mixture and put remainder on plate.

2. Pound all breast halves to about inch thick,
season with salt & pepper.

3. Dredge two of the breast halves in flour mixture.

4. Melt half the butter in hot 5-quart saute pan over medium
heat; saute two floured breasts halves about 3 to 4
minutes per side; place cooked breasts on clean plate
and cover with foil to keep warm.

5. Repeat steps 3 & 4 with remaining butter and breasts.

6. Add mushrooms and onion to pan, saute until brown,
about 8 minutes, stirring occasionally.

7. Add reserved flour mixture to pan and cook about
1 minute, stirring constantly.

8. Add sherry to pan and stir about 30 seconds to loosen
brown bits on bottom of pan; add stock and half & half to
pan and bring to boil, stirring constantly.

9. Reduce heat to medium-low, place chicken on top of
mushrooms; simmer uncovered about 5 minutes to heat
chicken and thicken gravy; add salt & pepper if needed.

10. Garnish with chopped thyme & serve.
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Old 02-05-2009, 03:12 PM   #8
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That sounds delicious... Amazon hear I come to order a meat mallet. Thanks so much for the advice and recipe... will report back with my results!
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Old 02-05-2009, 04:02 PM   #9
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I find that if after thawing and drying off the boneless skinless breast I lightly coat it in rice flour it doesn't produce as much liquid as when I don't use the flour.
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Old 02-05-2009, 06:05 PM   #10
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After taking out of pan wipe them down on a paper towel to get rid of white yukkie stuff
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