From the freezer to the table: how to cook a chicken breast without thawing it first
A few days ago I was explaining how to cook a frozen salmon loin to leave it out of film and since you found it interesting, today I have returned to prepare a similar entry. Continuing with the series, today we have another installment of From the freezer to the table: how to cook a chicken breast without previously defrosting it.
Normally we all have this type of food in the freezer ready for when it is convenient to use them. The downside is that sometimes we have not had time or we have not remembered to remove the frozen breast in time for it to thaw for cooking. The objective is to teach you the technique so that you can serve this dish turned into something delicious, juicy on the inside and crispy on the outside, without having to defrost the breasts beforehand. These are the keys to achieve it.
Previous work. How to Freeze Breasts
To be able to use this technique, it is necessary that the chicken breasts have been frozen one by one or several in a bag but laying them flat, and separated from each other so that when frozen they do not stick to each other forming a block of chicken.
It is convenient to buy the whole breasts (without fillets) and that they are similar in size and shape so that later, when they are baked, they look good, cooked homogeneously. It is also advisable, before freezing the breasts, to clean them of fats and ribs that they may have.
How to Cook Chicken Breasts Without Thawing
Take the breasts out of the freezer and put the oven to preheat with heat up and down to 220º. In about five to ten minutes, the oven will be ready to do its job. In that time, we will prepare the breasts so that they are in their point. The first, we place them on the plate or plate where we are going to bake them, like this, frozen, direct from the bag.
To make them juicy on the inside and with a nice crispy spice on the outside, we are going to prepare a mixture of breadcrumbs, Parmesan cheese, crispy onion and paprika, which will protect them from baking and at the same time leave them perfectly seasoned. To make it blend well, add a little olive oil to the mixture and stir well. You can use aromatic herbs or any ingredient of your choice.
Varnish the breasts a little with olive oil and sprinkle our seasoning mix and bread mix. You can also choose to give that layer of "varnished"with mustard instead of oil, if you like a more powerful flavor.
Afterwards, we cover the breasts with the bread, cheese and spices mixture and squeeze a little with our hands so that it sticks well. We put the breasts in the oven when they are ready to bake and let them cook until the bread coating is browned. Frozen breasts usually take 50% more time than if they were fresh.
In this case, I had them 35 minutes in the oven. You already know that each house is a world and each oven has its times but it serves as an orientation. In any case you have to see it in your oven. To be sure that the interior is fine, we check with a probe that the interior temperature in the thickest area of the chicken reaches 72º.
After letting the breasts rest for about 5 minutes, so that their juices are distributed well inside, we can proceed to cut them into slices, removing four or five from each breast. You will see how it surprises you both its juicy texture and its crispy exterior. And everything in just over half an hour, from when we take them out of the freezer until we bring them to the table.
As you can see, the process is very very simple. Now that you know how to cook a chicken breast without previously defrosting it, remember it when you make the purchase to be able to freeze them properly and thus get the most out of them.Tags: Fish Meats And Birds Desserts