Carol, I posted this just for you! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />
I think the frozen breasts would still cook, because the thighs are fall off the bone tender, and white meat cooks faster than dark. Of course, you could put in thawed breasts, and cook for a shorter time. The dark meat just has so much more flavor..you should try it in this recipe!
