Tight Wad in Utah: Freezer Chicken Parmigiana

Friday, June 4, 2010

Freezer Chicken Parmigiana

This recipe was SUPER easy, and really good!  I got it from Fix, Freeze, Feast: Prepare in Bulk and Enjoy by the Serving - More than 125 Recipes.  This is such a handy book!

6 Chicken Breast halves (recipe in the book is double this)
1/2 c flour
2 eggs
6 slices Mozzarella cheese
3 cups Red Sauce (I used Prego from my storage)
1 c dry breadcrumbs

Rinse and trim chicken
Lay out 3 shallow dishes
   put flour in one, eggs in another, and breadcrumbs in the third
Slightly flatten chicken by laying on cutting board and pressing down.  --Comes out better with flatter chicken (pictured is way too thick!)

Coat chicken with flour, dip in egg, then coat with breadcrumbs

Place on greased baking sheet and put in the freezer for an hour until frozen
Seal in freezer bag

If you want to freeze the sauce and cheese so it's altogether:
   measure 1/2 c per half breast in a freezer bag
   cut enough slices of cheese, wrap in plastic wrap 
   add both to chicken bag

When your ready to eat:
Thaw completely
Preheat to 375
Use greased baking dish
Bake for 20 min.
Pour on red sauce and cook for 10 min
Bake until done (thickest part of chicken is 170 degrees)
Place on cheese, bake until melted
Cheese bars or slices $1.50

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