3 boneless, skinless chicken breast halves
½ cup flour
½ t pepper
1/4 cup butter, melted
1/4 cup honey
1/4 cup lemon juice
1 T soy sauce
Cooking Day Instructions: Pound breasts to ½” thickness. Mix flour and pepper and dredge chicken. Lay breasts flat on cookie sheet, cover with plastic wrap and freeze for one hour. Mix together butter, honey, lemon juice and soy sauce. Place in quart size freezer bag. Freeze glaze; place chicken in separate bag.
Serving Day Instructions: Allow chicken breasts and glaze to thaw. Place chicken in baking dish, pour glaze over breasts and bake at 350 for 1 hour. Glaze will thicken as it cools.
WHAT I DID: Put flour and pepper in a snack sized zip lock. Placed glaze in a sandwich sized zip lock. Put 3 pre-frozen chicken breasts (from the big costco bag) in a Food Saver bag. Added glaze bag and flour bag to chicken bag. Sucked out air, sealed, froze. When we ate I defrosted everything, floured chicken, glazed chicken – cooked on stove top for about 15 minutes and enjoyed. VERY tasty, like the lemon chicken I love to get at Chinese restaurants.