Honey Mustard Chicken with Potatoes

This sounds like a crazy experiment gone wrong, but I promise your taste buds will be happy with you if you make this! I buy chicken in bulk, separate it, wash & trim it, bag it, and freeze it for future use. (And by "I" I mean Bob. I do buy it, but that's the end of my responsibility with it until I'm cooking it. Raw chicken is yuck!) So, while he was handling all the yuck stuff with it for me one day, I wondered if you could put the chicken in marinade and then freeze it... then when you wanted it, you could pull it out of the freezer, stick it in a sink of water to thaw AND marinate, then get right to cooking it instead of taking more time for it to thaw, then marinate and then cooking it... the answer is YES, my friends. Yes, you can do that. And you should do that. I've done it with teriyaki sauce, italian dressing, lemon juice with garlic pepper, taco mix with lime juice and so on, but my favorite frozen marinade is honey mustard. Here's the recipe!

Honey Mustard Chicken with Potatoes:
(for two chicken breasts)
1/2 c. Dijon mustard
1/4 c. honey
Combine mustard and honey. Add to two chicken breasts in a freezer-safe baggie. Seal the bag and mix them around a little to coat. Let out any extra trapped air, then freeze them flat.
When you're ready for them, soak them in a sink of water until thawed. (Thawing and marinating in one step! Hooray!) Wash and dice two unpeeled potatoes. Add the entire contents of the thawed bag to a large saucepan. Add the potatoes. Sprinkle all with garlic salt and minced onion. Cover and let cook. Stir occasionally, not only to ensure equal cooking, but also equal flavor. Once the chicken and potatoes are cooked through, you can start pigging out. So yum! Enjoy!