This is another one of our very favorites from the freezer. It’s more time consuming when you make it, but it’s one of the first ones I grab when I go to the freezer to pick a dinner. I have to remember to buy fresh chicken breasts to make this – you don’t want to defrost the Costco pre-frozen chicken breasts, assemble the dinner, and refreeze without cooking. I had always read the cream cheese isn’t a good thing to use in a freezer dinner, but this thaws and works just great.
From Fix, Freeze, Feast – Makes about 3 entrees, about 4 servings each
1 tray (about 6 pounds) boneless, skinless chicken half-breasts
1 large red bell pepper, diced
4 scallions, chopped
1 (2 1/4 ounce) can chopped black olives (about 1/2 cup)
3 (8 ounce) packages light cream cheese, cubed and softened
3 cups prepared salsa
Combine pepper, scallions, and black olives in a small bowl and set aside. Blend cream cheese and salsa in a large bowl with electric mixer. Set aside.
Rinse and trim chicken. Slightly flatten each breast to make each one the same flatness. Place 2 T of pepper mixture near the wide end of the breast, roll the chicken around the filling. Repeat with remaning chicken pieces.
To freeze: I wrap each chicken roll tightly in saran wrap. It holds its shape while cooking this way. I then divide the cream cheese mixture evenly into zip loc bags. Then I combine one bag of sauce with the rolled up breasts and food saver each entree together. Voila.
TO COOK ONE ENTREE:
Thaw completely in the fridge. Preheat oven to 350. Place chicken in an 8″ square dish and cover with sauce. Bake, covered, for 1 hour or until chicken is 170 degrees.