Food Network star Sandra Lee employs a “70/30” philosophy: Mix 70% prepackaged foods with 30% fresh ingredients along with your own twist and you’ve got meals that are 100% fast, easy, budget-friendly and, most importantly, tasty!  Best of all, you can freeze any of her recipes for up to three months, so you can always have a meal at hand that your family will love.  

Prep Time: 15 Minutes, cook time: 20 minutes (after thawing), servings: 4
Ingredients
4 boneless, skinless chicken breasts, trimmed
¼ cup Dijon mustard, Grey Poupon®
¼ cup frozen raspberries, thawed, Dole®
2 tablespoons raspberry preserves, Smucker’s®
½ cup panko (Japanese-style) bread crumbs, Ian’s®
½ cup pecans, finely chopped, Diamond®
1 tablespoon dried parsley, McCormick®
½ teaspoon salt
½ teaspoon freshly ground black pepper
Nonstick cooking spray, Pam®
Freshly chopped parsley (optional)
Directions
1. Place chicken in large zip-top plastic bag; set aside. In a small bowl, stir together mustard, thawed raspberries, and preserves. Pour into bag with chicken. Massage bag gently to coat chicken. Squeeze air from bag and seal. Set aside.
2. In a small zip-top plastic bag, combine bread crumbs, finely chopped pecans, parsley, salt, and pepper. Shake to combine. Squeeze air from bag and seal. Place sealed bag with chicken and sealed bag with bread crumbs in another large freezer bag. Seal bag, label, and freeze.
Thawing and Cooking: Thaw chicken completely in refrigerator. Preheat oven to 375 degrees F. Empty bread crumb mixture onto a plate. Press chicken breasts into bread crumbs to coat. Place chicken on a baking sheet that has been lightly sprayed with cooking spray. Bake in preheated oven about 20 minutes or until an instant-read thermometer inserted in center of chicken breast registers 170 degrees F. Sprinkle with chopped parsley (optional).

Prep Time: 15 Minutes, cook time: 20 minutes (after thawing), servings: 4

Ingredients

4 boneless, skinless chicken breasts, trimmed

¼ cup Dijon mustard, Grey Poupon®

¼ cup frozen raspberries, thawed, Dole®

2 tablespoons raspberry preserves, Smucker’s®

½ cup panko (Japanese-style) bread crumbs, Ian’s®

½ cup pecans, finely chopped, Diamond®

1 tablespoon dried parsley, McCormick®

½ teaspoon salt

½ teaspoon freshly ground black pepper

Nonstick cooking spray, Pam®

Freshly chopped parsley (optional)

Directions

1. Place chicken in large zip-top plastic bag; set aside. In a small bowl, stir together mustard, thawed raspberries, and preserves. Pour into bag with chicken. Massage bag gently to coat chicken. Squeeze air from bag and seal. Set aside.

2. In a small zip-top plastic bag, combine bread crumbs, finely chopped pecans, parsley, salt, and pepper. Shake to combine. Squeeze air from bag and seal. Place sealed bag with chicken and sealed bag with bread crumbs in another large freezer bag. Seal bag, label, and freeze.

Thawing and Cooking: Thaw chicken completely in refrigerator. Preheat oven to 375 degrees F. Empty bread crumb mixture onto a plate. Press chicken breasts into bread crumbs to coat. Place chicken on a baking sheet that has been lightly sprayed with cooking spray. Bake in preheated oven about 20 minutes or until an instant-read thermometer inserted in center of chicken breast registers 170 degrees F. Sprinkle with chopped parsley (optional).

Sandra Lee’s newest books, Semi-Homemade Fast-Fix Family Favorites, Semi-Homemade Money Saving Meals, andSemi-Homemade Desserts 2, hit bookshelves in October.  You can also catch her on her show, ‘Semi-Homemade Cooking with Sandra Lee,’ on the Food Network.