Monday, July 13, 2009

Freezer chicken parmesan

CHICKEN PARMESAN2 C. dry bread crumbs2 Tbsp. grated Parmesan cheese3/4 tsp. Italian Seasoning1/2 tsp. Garlic Powder1 lb. boneless skinless chicken breasts1 egg, beaten1 can (8 oz) tomato sauce3/4 C. shredded mozzarella cheeseCombine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated 375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.FREEZE in 1 gallon bag with separate bags of sauce and shredded cheese.TO SERVE: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken.Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.Makes 4 servings

No comments: