DUMP CHICKEN
Source of Recipe
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Recipe Introduction
The following are called "Dump Chicken" recipes, you just place 4-6 chicken breasts into a Gallon Freezer bag, pour in other ingredients, then freeze.
List of Ingredients
BBQ Jelly Chicken
3/4 cup Ketchup
3/4 cup Blackberry Jam (Strawberry -- peach, and apricot also work
well)
1/8 cup White Vinegar
1 Teaspoon Worcestershire
2 Teaspoon Chili Powder
1/8 Teaspoon Salt
Chili Maple Glazed
2 Tablespoons Water
1 Teaspoon Salt
1.5 Tablespoons Maple Syrup
1 Tablespoon Chili Powder
Citrus Ginger Chicken
1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)
Cranberry Chicken
2 Tablespoons Melted Butter
1 Tablespoon Soy Sauce
1/2 cup Cranberry Sauce
1/4 cup Orange Juice
1/8 Teaspoon Cinnamon
Creole
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes (Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)
Garlic Dijon Chicken
2 Cloves Minced Garlic
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
Herb-wine Chicken
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme 1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
Honey Ginger Chicken
4 Tablespoons Chopped Onion
1.5 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
Honey Glazed
1/4 cup Butter, Melted
1/8 cup Soy Sauce
1/2 cup Honey
Honey Sesame
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
Lemon & Garlic Chicken
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoons Pepper
Lemon Marinade
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
Pepper-lime Chicken
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
Raspberry Currant Chicken
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar (Also can substitute Raspberry Vinaigrette
Salad Dressing) 1/2 cup Currant Jelly
Robbyn's Chicken V8
I use mixed pieces..(about 3-4 lbs)
1 can of V8
1/2 cup Vidalia onion salad dressing
Mix together 1 can of V8 and about 1/2 cup Vidalia onion salad
dressing. Pour over chicken and bake for 45 min or so till cooked
through and nice and brown.. serve with rice and veggies..
To freeze, just put chicken in bag and pour over, defrost and bake
To bake I use about 350 or 375 depending on how much of a rush I am
in This can also be baked and frozen and reheated and it is
WONDERFUL!!!
Russian Chicken
2/3 cup Apricot Preserves
16oz Russian Dressing
2 Packages Dry Onion Soup Mix
Spiced Citrus Chicken
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt Spicy
Sweet Glaze
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
Sweet & Sour Chicken
1/4 cup + 2 Tablespoons Honey
1/4 cup + 2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
Sweet & Spicy Chicken
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
Sticky Chicky
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
Teriyaki Chicken
1 Clove Garlic, Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1.5 Tablespoons Cider Vinegar
1.5 Tablespoons Brown Sugar
1.5 Tablespoons Minced Ginger
Recipe
Here are our DumpChicken Recipes. Take the ingredients for the recipe, place in a one gallon freezer bag, then add your chicken and freeze. Then thaw before you cook.
You can use 4-8 pieces of chicken, pieces or breasts (we always chose to use boneless and skinless). When cooking using boneless and skinless, only cook for 25-35 minutes or until no longer pink.
When using full chicken pieces your cooking time will be around one hour. We always take the sauce and reduce it in a pan after the chicken is done, making some of the most DELICIOUS sauces!!! Enjoy!!!
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