Front Burner

I was a little skeptical about this recipe but always willing to try new things. The flavors complimented each other nicely and it was great paired with some couscous and a side of veggies.

This is probably one of my absolute favorite freezer meals. It takes a bit of initial effort but tastes so delicious and is so incredibly easy to take out of the freezer. The kids also clean their plates when I serve it which is always a plus!

Chicken Parmigiana
(makes 2 entrees, 4 servings each)

8 boneless skinless chicken breasts
2/3 cup flour
3 eggs, lightly beaten
1 1/3 cups dry breadcrumbs
8 slices mozzarella cheese
4 cups Basic Red Sauce (click link and scroll to bottom of post for recipe)
plastic wrap
2 one-gallon freezer bags dated and labeled
2 one-quart freezer bags

Lay out three shallow dishes. Measure flour into one, eggs into another, and bread crumbs into the third. Slightly flatten the chicken by laying each piece between two pieces of plastic wrap and pounding with rolling pin or smooth side of meat mallet. Take one piece of chicken, coat with flour, dip in egg, then coat with breadcrumbs. Repeat with each chicken piece. Place coated chicken in one layer on a rimmed baking sheet and place in freezer for 1 hour. Discard remaining flour, egg and breadcrumbs.

Measure 2 cups red sauce into each one-quart bag. Seal tightly.

Divide cheese into two portions of 4 slices each. Wrap in plastic wrap. Divide frozen chicken evenly among the one-gallon bags. Place one bag if sauce and one packet of cheese into each bag of chicken. Seal and freeze.

Cooking instructions: Thaw completely. Preheat oven to 375. Place chicken in a greased baking dish. Bake, uncovered for 20 minutes. Pour red sauce over chicken and continue baking for 10 minutes. Place a slice of cheese on top of each piece of chicken and bake until melted.