Tuesday, April 14, 2015

What am I chopped liver? No... Chicken.

We have a lot of chicken.  Like 40 pounds of chicken in our freezer.  We buy it in large quantities and it's awesome to have in the freezer.  I really like having a freezer full of meat to be able to meal plan and just pull what we need let it thaw.  Since we have so much chicken - we try to use one package every week.  This week we were planning some chicken noodle soup that needed chopped cooked chicken.  My usual method is spray with vegetable oil and bake until it's done.  I ran across this recipe and it seemed like it would add some flavor to what could possibly be boring soup.  One recipe of seasoning was perfect for the two giant chicken breasts I used.  I also used my stoneware baking dish since the recipe suggested it - the result?  Awesome soup!  Oh… the chicken was good too!  Want the recipe for the soup?  Guess you'll have to come back next week to get that.

Chopped Chicken

2 pounds boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4-1/2 teaspoon paprika

Preheat oven to 375.
In a small bowl, mix together the salt and next 5 ingredients. Place raw chicken breasts on a greased jelly roll pan, and rub both sides of each piece with the spice mixture. Place pan in preheated oven and cook for 30-35 minutes, flipping the chicken over after the first 15 minutes. Remove chicken to a plate and chill, uncovered, in the refrigerator for 30 minutes until cool and firm.
Place chilled chicken on a cutting board and cut into cubes, first cutting each piece into 4-5 slices from top to bottom and then cutting into 4-5 slices from side to side.
Use chicken immediately, or divide into portions and freeze for up to 3 months in zip-top plastic freezer bags.

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