Freezer Chicken Parmigiana
Makes 3 meals for 4,freeze now and cook later
- 6 pounds boneless skinless chicken breasts (12 breasts)
- 1 c flour
- 4 eggs, lightly beaten
- 2 c dry breadcrumbs
- 12 slices mozzarella cheese
- 6 c marinara sauce
Flatten chicken breasts slightly with heel of hand. Put dredging ingredients in three flat bowls: flour in one, egg in second, crumbs in third. Coat each breast with flour, then egg, then crumbs.
To freeze total recipe for later. Lay dredged chicken breasts on cookie sheet in single layer and freeze for one hour.
Put 2 c marinara in each of 3 quart freezer bags.
Wrap cheese slices in plastic wrap in three packages of four.
Put four chicken breasts in each of three gallon freezer bags, add a bag of marinara and a package of cheese to each.
To cook, first thaw completely one bag of four breasts. Preheat oven to 375. Put 4 chicken breasts in oil-sprayed casserole. Bake uncovered 20 minutes. Pour red sauce from quart bag over chicken. Bake 10 minutes more till 170 internal temperature. Top each breast with one slice of mozzarella from package, and bake until melted. Serve with spaghetti and green salad or veggie.