I buy the large pkg. at the grocery. I save on the price of chicken breasts that way. I trim them all at once. Cook them in low fat low sodium bullion until done and freeze in small single plasttic bags or wrap and freeze. I take one or more out and defrost in fridge to use for dinner. The little pieces of good white chicken meat I trimmed off the chicken breasts, I save and freeze for making soup.
i cook 5 days worth (approx 25 oz) all at once. i keep 2 portions in the fridge and freeze the rest. then just take out the next days portion to left it thaw overnight. Stays good longer in the freezer
6/12/12 5:02 P
Okay so I'm new to cooking. While I do know how to bake chicken breast I am wondering if I can make a batch for the entire week and just reheat it as I need it or is it best to make it as I go?