Fast thaw for chicken

Recipes

• Hoisin Chicken
• Caper Chicken
• Jeweled Chicken
• Mango Chicken

Real bargains at supermarket and discount stores are big bags (4 lb. and up) of individually frozen boned, skinned chicken breast halves. You can bake or poach this meat ice-hard from the freezer. But one caveat: breast halves tend to vary in weight, from 6 to 10 ounces, and you’ll get best results if you cook pieces that are about the same size together. While the chicken is under way, prepare a rice mix and steam peas.

Basics for baking and poaching

To bake: Place 4 frozen boned, skinned chicken breast halves (about 2 lb. total) in a single layer in a 9- by 13-inch pan. Bake in a 400° oven until meat is no longer pink in center of thickest part (cut to test), 25 to 30 minutes.

To poach: Place 4 frozen boned, skinned chicken breast halves (about 2 lb. total) in an 11- to 12-inch frying pan. Add specified liquid and other seasonings, cover, and bring to a boil over high heat. Reduce heat and simmer until meat is no longer pink in center of thickest part (cut to test), 15 to 20 minutes total.