Debbie's Chicken Marinade from 30 Day Gourmet Freezer Cooking . . .

Meals:	1	2	3	4	5	6
Servings:	4-6	8-12	12-18	16-24	20-30	24-36

Ingredients:
Boneless, skinless chicken breasts	7 pcs.	14 pcs.	21 pcs.	28 pcs.	35 pcs.	42 pcs.
Marinade:
Salt	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
*Worcestershire sauce	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.
Dry mustard	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Oil (any kind)	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
*Red wine vinegar	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
*Soy sauce (lite and/or reduced salt works fine)	3/4 C.	1 1/2 C.	2 1/4 C.	3 C.	3 3/4 C.	4 1/2 C.
Pepper	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2t.	2 T.
Garlic, minced	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Parsley flakes	1 1/2 t.	1 T.	1 T. + 1 1/2 t.	2 T.	2 T. + 1 1/2 t.	3 T.

Assembly Directions:
Combine all marinade ingredients. Place chicken pieces in 1-gallon freezer bag or rigid container. Pour marinade over the meat. (Each recipe makes approximately 3 cups.)

Freezing and Cooking Directions:
Label and freeze.

To serve, thaw. Grill or cook chicken until the meat is no longer pink inside and the juices run clear. Discard marinade.

For Chicken Strips: Cut chicken breasts into strips and marinade to use for stir fry, fajitas, or hot off the grill!

Comments:
Great to have on hand for grilling season or anytime! (Nanci makes her husband clean snow off the grill to serve this in the winter!) Also a wonderful company meal. Just pull out two or three bags instead of one!

*We usually buy these items in bulk from a restaurant supply store. It is incredibly cheaper and easier to use than the little bottles.