Sorry, not sure why the link isn't working.. Hopefully it works now. If not you can just google "thawing frozen meat" and it will be the first link from the USDA website.
I should've said 1-24 hours instead of 12-24 hours. I would like to put a piece of frozen chicken breast in a ziploc bag, submerge this ziploc bag in a container with cold tap water, and then keep this container in the refrigerator for 1-24 hours to defrost.
The reason I'm asking is because you must change the water every 30 minutes for the "Cold Water Thawing" method. If you just use the "Refrigerator Thawing" method alone then this can take at least 12 hours to fully thaw. I would like to speed this process up by combining the two methods. That way the frozen chicken breast can defrost in the refrigerator faster but will then be able to stay in the refrigerator for probably 1-2 days before I must cook it.
Is this safe to do?