If I cook 6-7 chicken breasts at a time, will they keep ok in the fridge for the week or do I need a different approach? Anyone have any good recipes/tips for doing this?
Thanks.

If I cook 6-7 chicken breasts at a time, will they keep ok in the fridge for the week or do I need a different approach? Anyone have any good recipes/tips for doing this?
Thanks.

I always cook for the week. Saves time and Chicken will not go bad in that short length of time. I use John's chicken recipe:
http://www.johnstonefitness.com/recipes/grilled_herb_chicken.html

Great stuff!!!!:tucool::drool:

My bf and I grill and/or bake 6-8 chicken breasts every Sunday so that we can eat them Monday-Friday at work or for a quick meal at home. I like to use Grill Mates Southwest Seasoning (which isnt too packed with extra sugar or anything else bad)- just add olive oil and water, and you're set for your marinating sauce. The taste is GREAT and I usually make a meal of chicken and broccoli or dice it up for a chicken salad.

And I forgot to mention... Im pretty certain that the chicken breasts will last up to 6 days. You can push to 7, but if it looks odd, I dont risk it.

I also do this but usually freeze them. I have kept them in the fridge for up to 4-5 days with no problems.

What I do is mix a bit of olive oil (about 2 tsp for a 2 pound turkey breast), dried basil, dried tyme, salt and either vinegar or lemon juice. I just spread the marinade over the turkey breasts and bake them in the oven. It's delicious. Kind of a knock off of a Jamie Oliver recipe for roast chicken.

Thanks guys. I tried this out this week and it worked out great. Unfortunately I underestimated and ate all my reserves in three days. :-) I will have to adjust for this weekend.

In case anyone is curious, I made a dead simple breaded chicken recipe (http://allrecipes.com/Recipe/Angelas-Easy-Breaded-Chicken/Detail.aspx), a huge amount of mashed potatos and steamed some mixed vegetables. Made for some very tasty meals.

I BBQ 15-20 breasts and then freeze immediately after they come off the grill. Here's a hint, freeze them on a tray and then store them in a ziplock the next day. The reason is that they still release juices after coming off of the heat and if you throw them into a bag on top of each other, you'll be left with a big ball of chicken breast that's very hard to pry apart.

This sounds a lot tastier then the plain chicken breasts I am eating off my George Forman grill.

I am a male in college, so it should be assumed I don't know much about cooking. I would need to use a real grill to cook these right?

I have been buying in bulk, and eating most of what I buy before it needs to be put in the freezer. Although lately I have been buying extra patties and just moving them straight to the freezer in a baggy to be cooked at a different time. Would it taste better to cook them first then freeze them?

I may try this recipe tomorow afternoon and store them away for the week. :)

also wondering, how is everyone re-heating the food? microwave, oven?

The breaded chicken recipe I linked to doesn't require a grill...it bakes in the oven for about 30 minutes. Prep time is like 2 minutes. I just keep them in a ziplock in the fridge and they still taste great at the end of the week. I microwave them for a couple minutes to reheat.

In case anyone is curious, I made a dead simple breaded chicken recipe (http://allrecipes.com/Recipe/Angelas-Easy-Breaded-Chicken/Detail.aspx), a huge amount of mashed potatos and steamed some mixed vegetables. Made for some very tasty meals.
I have some of these in the oven right now :)
Only thing is, I cant imagine where she got the nutritional information for them..... She has it as 624 calories PER chicken breast, But I measured the amount of dressing and bread crumbs that I could actually get stuck to mine and they work out to less then half that calorie count.

Depends on what dressing & crumbs you use. I use a 4-cheese Italian dressing that is higher in calories along with some bread crumbs that are better than the standard Progresso or equivalent (natural ingredients, no trans fats). But yeah, the exact nutritional content is hard to figure out. Hope they turned out ok.

I used kraft italian salad dressing (just normal, I figured cooking with "low fat" would be retarded), and I had some "wonder bread" 100% whole wheat hamburger buns left over from the previous week, so I dried them up in the oven and turned them into bread crumbs. I got as much of everything I could stuck to those breasts and still came up with half the calorie count.

Oh well, they turned out great! I actually was kinda sad when they were all gone, then I found 1 more in the back of the fridge tonight!! It was like finding a gold nugget or something.


Chris.

also wondering, how is everyone re-heating the food? microwave, oven?

microwave is fine, just a couple minutes to warm it up, otherwise they get really too hot and dry out.

you could try the freezing after you cook them and see, if the taste is fine for you, then that would be a way to cook ahead. you don't need a real grill though, if you're happy w/the Foreman and it works for you, then by all means, continue using it. :) I usually just bake my chicken breast personally. :nod: