Recipe source: Fix, Freeze, Feast
4 entrees, 4 servings each
1 tray (6lbs) BLSL chicken half breasts
1/2c. chopped dried mango
1/4c. dried cranberries
2/3c. boiling water
2 (9oz.) jars mango chutney
1/2c. rice vinegar
1/4c. minced onion
1T. minced garlic
1T. toasted sesame oil
1T. curry powder
4 one gallon freezer bags
1. cut chicken into bit sized pieces. Divide equally into freezer bags.
2. Place fruit in a bowl and cover with boiling water; stir. Add chutney, vinegar, onion, garlic, sesame oil, and curry powder; stir. Divide cooled sauce evenly over the chicken.
3. Seal and Freeze.
To Cook:
1. Thaw in refrigerator
2. Simmer chicken and sauce in large skillet over medium heat until mealt is cooked through.
3. Serve over rice.