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Chicken, Dump, Lemon and Garlic (M, KLP, TNT)
Source: Unknown
Serves: 4 to 8

4 to 8 pieces of chicken
2 cloves chopped garlic
4 tablespoons olive oil
2 tablespoons chopped parsley
3 tablespoons lemon juice
1/8 teaspoon pepper

We call it "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and DUMP it into a pan and cook it!

All the recipes can be made with 4 to 8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9"x12" pan, bake at 350°F until done. For BL/SL breasts it is about 25 to 35 minutes. For chicken pieces, it runs closer to an hour.

Enjoy! You can also use your crockpot for this too!

Poster's Notes:
As I understand it, these recipes are called "dump chicken" since you dump all the ingredients into a large ziplock bag with the chicken and either freeze it in the marinade (obviously fresh and not previously frozen chicken) or marinate chicken in the sauce until ready to bake. The original poster said that she orders chicken once every two months, prepares them all in dump chicken sauces and then freezes them. Each week she has a different kind of chicken ready to defrost and bake. I have included a few recipes here.

I prepared this in advance for Gavriel's Bar Mitzva and it was very good!

Posted by Helaine Ring

Nutritional Info Per Serving: N/A