My frozen chicken breast method produces, caramelized onions, on top of incredibly moist chicken in a scrumptious broth. I served this chicken whole with a side of veggies, and chopped up leftovers to put over salad.
I wouldn't use frozen chicken for frying or anything with a breaded coating. This method works great for BBQ chicken, Italian chicken and this recipe.
|Chicken with kale and roasted veggies|
Chicken with Caramelized Onions
You will need:
4-6 chicken breasts
1 large onion or 2 small onions
1t dried thyme
1/2 t red pepper flakes
2 T brown sugar
2 T soy sauce
2 T ketchup or tomato paste
3 T Worcestershire sauce
3T olive oil
2- 3 T balsamic vinegar
Preheat oven to 350. Grease a 9 x 13 pan, lightly. Mix thyme, red pepper flakes, brown sugar, soy sauce, ketchup, Worcestershire sauce, olive oil, balsamic vinegar. Pour some into bottom of pan. Place frozen chicken breasts in pan and try not to overlap any pieces. Chop your onion into long thick strips. Top you chicken with onion strips and pour the rest of the marinade mixture over your chicken. Cover loosely with aluminum foil. Bake for 45- 55minutes. Remove foil during last 15 minutes of cooking.
Place chicken breast of plate and spoon a teaspoon of broth mixture over chicken.
There will be plenty of broth left in the pan, turn this into gravy, use it as a soup base for another meal, or cook some rice or other veggies in the broth.
For Kale Chips: Wash kale and remove stems, tear into chip sized pieces. Add olive oil, salt, pepper and bake at 250 for 15-20 minutes until kale is crispy.