>Is it still frozen when you put it in the oven? And I gather you're doing
>boneless breasts?

I usually do this with thawed chicken but I've frozen individual,
foil-wrapped breasts and popped them in sraight from the freezer.  And yes,
I use boneless skinless breasts, my preference.  Try fresh-squeezed lemon
with fresh-cracked pepper.  Fresh spices are better but even dried spices --
sage, basil, oregano, etc. -- make chicken delicious.

I recommend freezing things individually or in smaller groups (two or three
breasts vs. two or three POUNDS of chicken breast) because raw meat only
lasts so long in the fridge.  I live alone and more than a couple of breasts
are too many.  Had 'em go bad once and I'll NEVER let that happen again!
Use your imagination here.

Dori Zook
Denver, CO


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