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Whenever split chicken breasts go on sale I buy a whole ton of them - usually for $0.69 a pound. I then proceed to remove the skin and debone the breasts (saving the skin, bones, and any little bits of meat in a freezer bag for making Chicken Stock). This makes chicken breasts - our favorite part of the chicken - become a frugal purchase rather than one that is too expensive to consider.
After deboning, I portion out the raw chicken to use in a variety of dishes, steep some of the chicken, and then grill the rest to use in a variety of dishes. Grilled chicken caesar salads, fajitas, grilled chicken pasta dishes, easy sandwiches, and our favorite, grilled chicken nachos, can be made in a snap with thawed or still frozen chicken. The chicken stays moist even when microwaved or thawed in a skillet or even when thrown back on the grill for a few minutes. We normally just use generic seasonings for this (or even just Italian dressing when it is on sale), but spicier mixes also work well to use in specific dishes. For example, we frequently add lots of lime juice, cumin, and chile to the marinade to make Mexican style chicken breasts. You can of course just use the chicken breasts and make the recipe in smaller quantities rather than making them in a large batch for freezing if you prefer.
10 pounds skinned and deboned chicken breasts
1 cup olive oil
1 cup seasoned rice vinegar
1 cup chicken broth or water
2 tablespoons crumbled dried Italian herbs, Herbes de Provence, or other all-purpose herb mix
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons sugar
Dash cayenne pepper
Combine all of the ingredients in a large bowl, cover, and refrigerate overnight. Grill the breasts until cooked through, about 4-5 minutes per side, basting with the marinade frequently. Do not overcook. Remove from the grill and let cool to room temperature. Slice each breast into long strips. Reassemble each breast on a slice of freezer paper or aluminum foil and roll up the paper so that each chicken piece is separated by a layer of paper. Place in a freezer bag and use as desired. Slices can also be individually quick frozen by placing on a baking sheet and froze until solid and then placed in a freezer bag.
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