• Lauren

    posted on December 10, 2009 at 10:05 pm

    Sounds great! Mom loves to marinade in salad dressing, then just pop ‘em into the oven, but I’m sure that these are just as delicious!

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  • Janice

    posted on December 10, 2009 at 11:42 pm

    I never thought to freeze marinaded chicken. I am definitely going to do this! When I make salad dressing, I usually make too much. I take the leftovers and add more oil and ‘stuff’ to make marinade for my chicken.

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  • MaryMoh

    posted on December 11, 2009 at 1:41 am

    Thanks for sharing. I would love the marinade. I always marinade chicken overnight to get the flavour through before baking. I try freezing next time.

    [Reply]

    Amy Reply:

    @MaryMoh, I just freeze it to save time later – I can marinate a enough chicken for several dinnners and pop it into the freezer. Then, when I want to cook it I can pull it out to thaw in the refrigerator overnight.

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  • Shari aka The Saucy Gourmet

    posted on December 11, 2009 at 10:21 am

    This is so easy and such a great idea! I never thought to freeze the chicken in the marinade, silly me. I always open up the freezer, look at the “naked” breast and wonder “what to do” Now that will all ready be decided for me, thanks!

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  • Alta (Tasty Eats At Home)

    posted on December 11, 2009 at 10:35 am

    So freezing it in the marinade doesn’t alter the texture of the meat? I always thought it would turn it into mush or something. That Tuscan marinade sounds simple and delicious!

    [Reply]

    Amy Reply:

    @Alta (Tasty Eats At Home), No, the meat tastes great. In fact since posting this I’ve learned that this is a trick personal chef’s use when preparing a week or month’s worth of food for their clients.

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  • Jenn AKA The Leftover Queen

    posted on December 11, 2009 at 10:57 am

    I love your idea of using the baking sheet to get them nice, flat and stackable. Going to try that trick next time!

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  • Rochelle (Acquired Taste)

    posted on December 11, 2009 at 2:42 pm

    Great looking Marinades! I don’t usually let them sit in anything for too long but it’s always nice to have a new way to make my chicken more flavorful when I do :)

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  • Sandy Gillett

    posted on December 11, 2009 at 4:52 pm

    Thank you Amy. The marinades sound delicious. I appreciate the tutorial on preparing and then freezing.

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  • gfe--gluten free easily

    posted on December 11, 2009 at 7:45 pm

    Great idea, Amy, and I love that you share the step-by-step photos. I know you use agave most often, so I’m curious why you use Stevia in the last marinade. Does Stevia hold up better in the freezer or is it just a matter of stevia working better in that particular recipe?

    Thanks,
    Shirley

    [Reply]

    Amy Reply:

    @gfe–gluten free easily, Actually I’ve been playing around with stevia as a good, low-glycemic sweetner without the calories. I put in just enough stevia to cut the tartness of the vinegar. I use it in my hot cocoa and if I make a fru-fru coffee drink, too. And, I just used it along with some agave in a batch of cookies. They’re great.

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  • Shirley

    posted on December 12, 2009 at 7:38 am

    I marinate overnight in ziplocks too. Really saves time and gets the most out of the marinade. And lemon juice is a must for that zing, isnt it?

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  • lululu

    posted on December 12, 2009 at 11:42 am

    Great tips! I’ve always freeze meat for use after, but never freeze marinated meat. Now, it really save me tons of hours!

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  • Chef D

    posted on April 15, 2010 at 4:02 am

    Amy very nice recipe and layout, consider guest posting. Thanks

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  • Donna

    posted on May 27, 2012 at 1:05 pm

    Amy, I was wondering if I could omit the vinegar in this marinade. I am a migraine sufferer and vinegar is a nasty migraine trigger! The recipe sounds delish and I am always looking for ways to use my Herbs de Provence!

    [Reply]

    Amy Reply:

    @Donna, Sure – just use something else for the acid like a citrus fruit.

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  • Jo-Lynne {Musings of a Housewife}

    posted on August 29, 2012 at 7:43 am

    Tuscan Lemon Chicken is my absolute fave!! In fact, I think I’m making that tonight. Such a great, easy grill recipe.

    [Reply]

    Amy Reply:

    @Jo-Lynne {Musings of a Housewife}, YES! Who doesn’t love a great grilling recipe in the summer?

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  • Stephanie

    posted on January 31, 2013 at 12:03 pm

    These look great. Going to try them out and maybe switch up the protiens if I like them with chicken. Have you used them with beef or fish or pork? I think fish would taste amazing with the lemon tuscan cooked on the stove with some red pasta sauce and whole wheat noodles :) Great webstite… I have a great freezable red pasta sauce recipe if you need one: http://noreservations4lunchdinner.blogspot.com/2013/01/make-ahead-red-pasta-sauce.html

    [Reply]

    Amy Reply:

    @Stephanie, We rarely eat beef and I always buy fresh fish so I’ve never freezer marinated it. Thanks for sharing your red pasta sauce. Look delish!

    Hugs,
    Amy

    [Reply]

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