Chicken breast in the bag. Learn how to cook chicken breasts with this delicious, juicy, tender, and fool-proof baked chicken breast recipe! Perfect for easy dinners, meal prep, or freezing for later. I make this Crockpot Chicken Breast every week so I can add lean and healthy protein to salads, tacos, soups and other meals.
When you are ready, you dump the bag of frozen. If you have tricks and tips for baked chicken breasts, I'd LOVE to hear about it in the comments! Label the freezer bag with the contents and date so that if the chicken ever gets lost in the freezer you'll at least know what it is when you find it. You can have Chicken breast in the bag using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chicken breast in the bag
You need 1 of chicken breast.
You need of For the marinara.
It’s 2 of brunches of rosemary.
You need 5 leaves of sage.
You need of Salt and pepper.
It’s 1 tbsp of lemon juice.
You need 2 tbsp of white wine.
You need 5 pieces of juniper.
Prepare 1 tbsp of olive oil.
Sous vide chicken breast means perfectly cooked chicken every time. Follow our step-by-step tutorial of how to make sous vide chicken! Rinse the chicken breasts thoroughly in cold water. Dry them with a paper towel and place them on a baking pan.
Chicken breast in the bag step by step
Put in the chicken salt, pepper, olive oil, lemon juice and the wine..
In the special made,for the oven, bag we put the rosemary,sage, juniper (spices you can put as many you as wish) and we add the chicken and the remaining from the dish oil, wine, lemon juice and salt/pepper. Tight the bag with the special plastic band coming with the box of the oven bags BUT allow space for the air to rise..
Put it in a preheated oven 180 degrees and let it bake for 20/30 minutes depends the size of the chicken breast. The bag will get puffy but it's normal..
Let it rest for 5 minutes. Cut it in slices and….enjoy!.
I usually use pepper, curry powder, paprika, and garlic powder, but you can use a wide variety of spices. Obviously there is some room for error in my number. Made with just brown sugar, paprika, oregano, garlic powder, salt and pepper, the secret ingredient in this is brown sugar Recipe VIDEO above. My tips for a truly juicy, Oven Baked Chicken Breast: a touch of brown sugar in the seasoning which makes the chicken. Pounded Chicken Breast With Less Stress and Less Mess.
You can cook Saitama-Inspired Ramen Noodles using 53 ingredients and 30 steps. Here is how you achieve it.
Ingredients of Saitama-Inspired Ramen Noodles
It’s of The soup.
It’s 2 of bones Pork on the bone.
It’s 1 of Pig feet.
Prepare 1 of bird Chicken carcass.
It’s 1 3/10 kg of Pork belly roast (for making char siu).
Prepare 1/2 of of each Onions, carrots, potatoes.
Prepare 1/8 of Cabbage.
Prepare 2 of The green portion of Japanese leeks.
Prepare 2 small of Figs.
Prepare 3 of pieces Ginger.
Prepare 1 of whole Garlic.
It’s 1 of Chili pepper.
Prepare of Japanese-style soup base.
It’s 2 1/2 liter of ○Water.
It’s 6 of sheets ○ Kombu (about 10 cm).
You need 50 grams of ○Dried sardines.
It’s 2 of ○Dried shiitake mushrooms.
It’s 1 bunch of Assorted thickly cut bonito flakes.
Prepare of Chashu Sauce.
Prepare 1000 ml of Water.
Prepare 500 ml of Soy sauce.
It’s 200 ml of Sake.
You need 50 ml of Mirin.
It’s 110 grams of Sugar.
You need 2 of cloves/pieces of each Ginger, garlic.
Prepare 2 of ※Chicken breast meat, if preferred.
It’s of Soy Sauce Dressing.
Prepare 300 ml of The broth from ○.
It’s 1 piece of of each The konbu and dried shiitake mushrooms from ○.
You need 100 ml of Sake.
It’s 1 tbsp of Mirin.
Prepare 30 grams of Dried sardines.
It’s 80 grams of Assorted thickly cut bonito flakes.
Prepare 500 ml of Soy sauce.
It’s 1 tbsp of Salt.
Prepare 10 grams of Bonito flakes.
Prepare 150 ml of Char siu broth.
You need of Noodles.
It’s 1 kg of Bread (strong) flour.
You need 500 grams of Cake flour.
It’s 23 grams of Salt.
You need 580 grams of Eggs (11~12 if using medium).
Prepare 90 grams of Butter.
It’s of Menma.
It’s 1 kg of Boiled bamboo shoots.
Prepare 2 tbsp of Sesame oil.
It’s 1 of Red chili pepper.
It’s 4 tbsp of Mirin.
Prepare 2 tbsp of Sake.
You need 6 tbsp of Soy sauce dressing.
You need 4 tbsp of Char siu broth.
You need of Others.
Prepare 1 of Seasoned eggs, Japanese leeks, nori seaweed, etc..
Saitama-Inspired Ramen Noodles instructions
Ingredient Introduction: These are the kombu seaweed sheets and assorted fish flakes that I use. I bought them at the supermarket I work at..
I also bought this at work. 400 yen is cheap for 1 kg!.
This ramen takes 2 days to complete. Let's start making it the day before you want to eat..
Preparations: Mix the ○ Japanese-style base together. Let it sit overnight. (Place into the fridge in summer)..
Preparation: Wash off the blood from the pork and chicken bones in running water, and break the pork bones in half at the joint..
Preparation: Hold the pigs feet with a pair of tongs, burn the hairs over gas flame, and wash well with water..
Preparation: Roll the meat up from the thick end, and tightly tie with kitchen twine. Roll the ※ breast meat in the same manner..
Preparation: Wash the vegetables, and cut into approximate sizes. Caution: Do not remove the skins..
Make the soup: Place the pork bones into a 7~10 liter pot with lots of water, and boil over strong heat. Skim off the scum..
Add chicken bones, pork belly, and pigs feet once there is no more scum, and continue boiling over medium heat while continuing to remove the scum..
Add everything from the onions to the red peppers, boil for 2 hours, and turn off the heat..
Char siu: Remove the pork belly out of the soup, and boil together with the breast meat for 2 hours in the cha siu sauce. See ID: 911531 for details..
Making the noodle dough: Refer to, and chill in the fridge overnight. https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen.
Day 2 starts from this point onwards. First, turn the heat onto the soup pot..
Making the Soy Sauce Dressing: Set aside the amount indicated into a pot from Step 4 that was left to sit overnight in the fridge, and make the soy sauce dressing while referring to. https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen.
Make the soup: After bringing to a boil, leave in the pork bones, pigs feet and chicken bones, and remove the mushy vegetables from the soup..
Add the Japanese-style base mixture (all of the broth, konbu seaweed and shiitake mushrooms) from Step 4 into the soup, and boil over a low heat for 2 hours. The soup is now done..
Making the Noodles: Usingas a reference, divide the dough into 10 equal portions. Make the noodles in a pasta machine 1.7~2 mm thick, and 2 mm wide. Chill in the fridge. https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen.
Making the bamboo shoots: Bring water to a boil in a frying pan, quickly boil the boiled bamboo shoots in water, and strain..
Lightly saute the bamboo shoots and red pepper in a frying pan heated with sesame oil, add the flavoring, and saute until there are about 2 tablespoons of broth remaining. Transfer to a bowl and place into the fridge..
Finishing steps: Decide on the combination of soup and soy sauce dressing. Use roughly 360~400 ml of soup: 35~50 ml of soy sauce dressing. Adjust to suite your tastes..
Cut the well-chilled chashu into your desired thickness. Thinly cut the Japanese leek. Please refer tofor the marinated eggs. https://cookpad.com/us/recipes/155377-soy-sauce-broth-ramen.
Finishing Touch: Add hot water to a bowl to warm it up. Boil lots of water in a large pot, and boil the noodles for 4-5 minutes..
Heat the bowl while the noodles are boiling, add the soy sauce dressing, and soup while using a sieve to strain. Add the thinly sliced noodles, top with the ingredients, and it is done!.
To put it simply, these noodles have the opposite texture of being chewy. They are more springy with a toothsome texture..
Extra 1: Throwing out the soy sauce and soup broth is wasteful! So, use it to make tsukudani that goes well with rice..
Cut the konb seaweed into thin strips, and shred the rest in a food processor..
Saute together with 3 tablespoons each of sake and sugar and 1 tablespoon of mirin until the broth evaporates, add 1~2 tablespoons of white sesame for the finishing touch, and it is done..
Place into a Tupperware container, and store in the fridge. This tastes the best mixed with rice..
Extra 2: If you have a dog or cat at home, mixing the vegetables (aside from the onions and leeks) with a bit of the chicken bone and meat etc. into their food will make them really happy..
You can cook Soy Sauce Broth Ramen using 46 ingredients and 42 steps. Here is how you cook that.
Ingredients of Soy Sauce Broth Ramen
You need of The soup:.
It’s 3 of Pork bones with the "knuckles" (knee joints).
It’s 4 of Chicken breasts.
Prepare 150 grams of Pork back fat.
It’s 1/2 of ○Onion.
It’s 1/3 of of a carrot ○Carrot.
It’s 1/8 of ○Cabbage.
You need 1/4 of ○Sweet potato (or potato).
Prepare 4 slice of ○Ginger (5 mm slices).
It’s 1/2 head of ○Garlic.
You need 2 of stalks worth ○Japanese leeks (the green part).
Prepare 1 of ○Takanotsume.
Prepare 6 of pieces ● Kombu (5 cm long).
It’s 1 of handful ●Niboshi to make dashi stock.
You need 2 of ●Dried shiitake mushrooms.
It’s 2 large of ●Water.
It’s of For the char siu sauce:.
It’s 300 ml of ☆Soy sauce.
You need 50 ml of ☆Sake.
Prepare 5 tbsp of ☆Sugar.
You need 1 tbsp of ☆Mirin.
You need 3 clove of ☆Garlic.
You need of For the soy sauce based sauce:.
Prepare 300 ml of The ● dashi stock.
You need 1 piece of each The ● kombu and dried shiitake mushroom.
You need 1 of handful Niboshi for making dashi stock.
It’s 70 grams of Bonito flakes (thick flakes).
It’s 500 ml of Soy sauce.
It’s 1 tbsp of Salt.
It’s 10 grams of Bonito flakes.
It’s 100 ml of Simmered char siu sauce.
Prepare of Homemade ramen noodles:.
Prepare 1 kg of △Bread (strong) flour.
You need 300 grams of △Cake flour.
You need 1 tbsp of △Salt.
It’s 460 grams of Egg.
Prepare 50 grams of Unsalted margarine (or butter).
It’s of For the flavored boiled eggs:.
You need 8 of to 10 Eggs.
It’s 50 ml of ▲Char siu sauce.
It’s 2 tbsp of ▲ Soy sauce based sauce.
Prepare 200 ml of ▲ Water.
You need of Other toppings:.
It’s 1 of Japanese leeks.
It’s 1 of Nori seaweed.
You need 1 of Fish powder.
Soy Sauce Broth Ramen step by step
Use regular dashi ingredients you can buy at the supermarket. The packet in the back in the photo is a "dashi package" that contains a convenient mixture of thick shards of mackerel, bonito and so on..
These are pork knuckles and back fat. You can get them at a supermarket or from a butcher. You may even be able to get the back fat for free..
Make the soup: The day before, combine the ● ingredients and leave to soak overnight. Put this in the refrigerator in the summer..
Tie up the chicken breast pieces with kitchen twine. Cut up the ○ vegetables. You can leave the peel and skins on..
Wash the knuckles well under running water. Take off the bloody bits. Put in a plastic bag, break in half using a hammer, and put in a large deep pot with lots of water..
A 7 to 10 liter capacity pot is the best. A pasta pot for instance, works well..
Bring to a boil over high heat. When it comes to a boil, a lot of scum will come to the surface, so skim off diligently..
When there is no more scum coming out, put in the rolled chicken and all the vegetables. Simmer over medium heat for about 2 hours..
Stir it up from the bottom with a wooden spatula occasionally..
Make the char siu: Combine the ☆ ingredients in another pot. Take the simmered chicken rolls out after 2 hours and put into the pot with the ☆ ingredients. Cover with a small lid that sits on top of the contents of the pot (drop lid or otoshibuta) and simmer for an hour. Turn the rolls over occasionally..
When the chicken rolls have soaked the flavors and become a dark brown color, cool down a bit, put into an airtight bag with the sauce and chill in the refrigerator. If you close the bag while submerging the chicken in the liquid, you can eliminate all the air..
Make the soy sauce based sauce: Take out the dashi stock, konbu seaweed and shiitake mushrooms rested overnight from Step 3 into a small pan. Add a handful of dried sardines, and leave to soak for about 30 minutes..
Heat over low. When it comes to a boil, add the thickly cut bonito flakes and simmer over the lowest heat possible for 15 minutes..
Add 400 ml of soy sauce and the salt. Bring back up to a boil, add the thinly shaved bonito flakes and simmer for 20 minutes. Add the rest of the soy sauce, bring back to a boil, turn off the heat and leave to rest for a while..
Strain through a paper towel lined sieve. Strain the char siu sauce from Step 10 too. Leave to rest in the refrigerator. The soy sauce based sauce is done..
Let's go back to the soup. After it's simmered for 2 hours, add the back fat and simmer for another 30 minutes..
Add all of the Step 3 ingredients. If it won't all fit, you can add it in later when the soup has simmered and reduced. Simmer for 2 more hours over low heat..
Skim off any scum that rises to the surface diligently..
Make the marinated boiled eggs: The eggs should be at room temperature. Bring plenty of water to a boil, add the eggs carefully, and boil for 5 minutes. Turn the heat off and leave for 2 minutes. Take the eggs out into cold water, and peel under water..
Combine the ▲ ingredients. Marinate the eggs for at least 3 hours, up to 2 days. The ones in the photo were marinated overnight..
Make the noodles: See Helpful Hints. Combine the △ ingredients in a large bowl. Beat the eggs, and melt the butter (by microwaving it for 3 to 4 30-second intervals)..
Make a well in the middle of the flour, and add the beaten egg and butter. Cover with flour, and scoop up with both hands from the bottom of the bowl to distribute the egg mixture evenly..
It will still be crumbly as shown here. Keep scooping up from the bottom and rubbing the flour together, until it turns crumbly and flaky..
When it looks crumbly and flaky like this, press while putting your weight on it to bring it together into a ball of dough. It will still be a bit crumbly, but that's fine..
Wrap the dough in a moistened and tightly wrung out cloth. Put the wrapped dough in a plastic bag, and leave to rest for 2 to 3 hours..
Roll about a fist-sized portion of the dough through a pasta machine, adjusting the setting from 1 → 2 → 3..
When the dough has been rolled out to about 2.2 mm (setting 3), fold it up from both sides, and roll again from setting 1 → 2 → 3. Repeat once more..
Roll the dough to about 1 mm (setting 6), and slice to 2 mm thick. If you dust it with flour and squeeze it with your hands on a cutting board, you will have crinkly noodles (on the left side in the photo)..
Put piles of noodles (120 to 150 g) on a plastic container lined with parchment paper, and store in the refrigerator..
Prepare the toppings: Chop the leek, soak in a bowl of cold water and drain. To make the fish powder, pass thickly cut and thinly shaved bonito flakes through a mill..
Take the softly boiled back fat out of the soup pot, and strain through a rough-mesh sieve. The chicken char siu falls apart easily, so slice it thickly..
Prepare the toppings, soy sauce based sauce and back fat..
Finish and serve the ramen: Bring the soup to a boil. Boil a kettle full of water to warm up the ramen bowls..
Bring plenty of water to a boil in a large pot. boil the noodles for 5 minutes..
When you start boiling the noodles, put hot water in the serving bowls to warm them up..
2 minutes before the noodles are done, throw out the hot water in the bowls and add 40 ml of the soy sauce based sauce and a little back fat to each..
Add 360-400 ml of soup to each bowl while straining it through a sieve. It's handy to measure out the capacity of your ladle beforehand..
Add the drained noodles. Pick up the noodles with cooking chopsticks, lift and lay it flat on the bowl..
Add toppings, put the fish powder on the edge of the bowl, add nori seaweed and serve!.
To serve on the side: Another popular ramen restaurant dish, char siu don (rice bowl)! Just top plain rice with char siu meat, chopped leek, soy sauce based sauce and ra-yu chili sesame oil..
Addendum 1: The amount of soy sauce based sauce and soup to finish is just a guideline. Prepare a little beforehand and taste to see if the ratio is right for you..
Addendum 2: I used chicken breasts this time to make the char siu, but you can make it with pork rib, leg, or butt also..