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I think the thing that most attracted me to this recipe was all the colors.  I love a pretty dish.  And then there's the fact that you pretty much just toss it all into one baking pan and everything cooks together without any fuss.  Especially helpful when you have a feverish whining baby who just wants to be snuggled but you're trying desperately to get dinner made.  I can deal with 5 minutes of a desperate baby clinging to my leg if it means I can toss the dish in the oven, set the timer and give sweet baby snuggles after that.

This dish really is amazing.  Any dinner really, that my picky 6-year-old will eat, is amazing in my book.  So I will bring this into rotation as a family regular for sure.

Chicken Fiesta (adapted from www.dessertnowdinnerlater.com)
16 oz jar of mild salsa
1 cup long grain white rice
1 (14.5 oz) can corn, undrained
1 (15 oz) can black beans, drained and rinsed
1/4 teaspoon garlic salt
4 or 5 small chicken breasts
1 tablespoon taco seasoning
1 cup sharp cheddar cheese
1/2 cup chopped green onions

In a medium bowl, combine first 5 ingredients.  Pour into a 9x13 baking dish coated with cooking spray (alternatively, spray dish then just mix all ingredients in dish to save a bowl from needing a wash.) Top with chicken breasts and sprinkle with taco seasoning.  Bake at 375 for 45 minutes. Sprinkle with cheese and return to oven for 5 minutes or until cheese melts.  Sprinkle dish evenly with green onions.

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I'm trying to make a comeback this year.  I want to share all the incredible new recipes I tried and fell in love with last year! Too much good stuff to keep to myself.  The problem is the lack of photos (and the lack of quality of the ones I do have!) But I'll do my best.

I began browsing through my photos in an attempt to find a starting point and came across this gem. Honestly, I made this just last November for the very first time and I can still remember every distinct flavor as if I had just eaten it tonight.  Very few (healthy) ingredients that yielded so much incredible flavor.  As if I needed any more assurance that this one was a hit... everyone devoured every bite. So enjoy... I know we all did.

Chicken and Orzo Skillet (adapted from Cooking Light)
1 lb boneless skinless chicken breasts cut into bite sized pieces (I used three large breasts)
8 cups water
12 ounces uncooked orzo
2 cups chopped tomato (3-4 roma tomatoes)
2 tablespoons tomato paste (or pizza or pasta sauce... it's what I had open in the fridge!)
1 teaspoon garlic salt
1/4 teaspoon black pepper
3-4 cups baby spinach leaves
3/4 cup crumbled feta cheese

Heat a nonstick skillet over medium-high heat.  Spray with olive oil or cooking spray and add chicken.  Cook about 6 minutes, stirring to brown all sides.  Remove chicken from pan and keep warm.

Boil 8 cups water in a large saucepan.  Add orzo and cook 8 minutes.  Pour and save 1/4 cup cooking liquid then drain remaining liquid from orzo in a colander.

Add 1/4 cup cooking liquid, tomatoes and tomato paste to skillet.  Cook over medium-high heat for 2 minutes.  Add chicken, pasta, garlic salt, pepper and spinach, stirring until spinach wilts.  Remove from heat and sprinkle with feta cheese.

I think I served it with a side of roasted asparagus.  Or maybe I didn't.  But it sounds good doesn't it?

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It wasn't until my best friend texted me recently in response to the new recipe I had tried that night for dinner and said "why don't you put it on the blog?  I use your blog for menu planning all the time!" that I realized just how long it had been since I posted anything.  The summer was spent mostly on tried and true "fall back" recipes.  I got in a rut of making things we had already had before.  And then there was the problem that when we tried new things, I either forgot to take a photo, or just gave up on trying.  So I had to dig into my archives of photos and pull out some good ones to share.  Which brought me to this memorable dish.  Creamy Balsamic Chicken.  Quick, easy, and cheers from the entire family.  A true winner for sure.

Creamy Balsamic Chicken
1-2 lbs chicken tenders (or chicken breasts cut lengthwise into three strips each)
3/4 teaspoon thyme
3/4 teaspoon poultry seasoning
salt and pepper to taste
1 (15 oz) jar light alfredo sauce
1 1/2 tablespoons balsamic vinegar

Heat a large, deep nonstick skillet over medium-high heat.  Spray with cooking spray or lightly with olive oil.  Mix thyme and poultry seasoning and sprinkle evenly over chicken on both sides.  Brown chicken for about 2-3 minutes on both sides.  Remove chicken from pan.  Pour alfredo sauce and vinegar into pan.  Stir to combine and loosen any browned bits from bottom of pan.  Add chicken back to pan, coating it in sauce.  Cover pan and reduce heat to medium low until thoroughly heated and ready to eat.  Serve over angel hair pasta.

Original recipe from www.laurenslatest.com

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This has honestly got to be one of my absolute most favorite slow cooker meals of all time.  And to think, I only found it about 6 months ago!  I've been missing out on this yummy chicken goodness for far too long! It's so simple, it makes enough for leftovers and it's SO tasty.  I like to serve it over rice with a green salad on the side.  But mix it up if you'd like.  Serve it over quinoa, stuff it in a tortilla.  The flavors are so amazing you really can't go wrong.

*original recipe from www.budgetbytes.com*

Chicken Taco Bowls
1 1/2 pounds chicken breasts (I use about 4 breasts)
1 (16 oz) jar of mild thick and chunky salsa
1 (15 oz) can black beans, drained
1/2 pound (8 oz) frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 cups uncooked rice
3 cups chicken broth
shredded cheese, chopped cilantro and sour cream for topping

Add all ingredients through salt into the bowl of a slow cooker.  Stir to combine and cover chicken with mixture.  Cook on LOW setting for 8 hours.  Near end of cooking time, cook uncooked rice in 3 cups of chicken broth according to package directions.  When slow cooker is done, shred chicken with two forks.  Build bowls by placing rice in bowl, top rice with cheese, chicken mixture and any other toppings of your choosing.

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I find it extremely difficult to take "good" or pretty photos of casseroles, especially once they're dished onto the plate.  Of course, my food photography is novice at best anyway... but I always want the presentation to at least look appealing!  Rest assured that while this looks like a pile of goop, it was incredibly delicious and so convenient to pull out of the freezer on a busy weeknight. A flavorful "comfort food" kind of meal. I promise to try and get a better photo next time I make it...

I used an entire rotisserie chicken, pulled from the carcass and shredded (I love how appealing that sounds... sorry...) and I divided the whole thing between 2 large square foil pans to freeze for later (this was on a "freezer meal" prep day.)  The recipe makes 10-12 servings itself so, unless you plan to feed a crowd, I would divide it.  It was plenty for us to have for 2 nights worth of dinner.

Chicken and Wild Rice Casserole 
1 (2.25-oz) package sliced almonds
2 (6.2-oz) boxes fast cooking long grain and wild rice mix (I used 3 boxes of Rice-a-Roni brand)
2 tablespoons butter
4 celery ribs, chopped
5 cups chopped cooked chicken
2 cans cream of mushroom soup
1 cup sour cream
2 (8 oz) cans water chestnuts, drained and chopped
1 cup milk
1/2 teaspoon salt (could be omitted, there is plenty of flavor without)
1/2 teaspoon pepper
4 cups shredded cheddar cheese divided (I think I used about 3, total)
2 cups soft fresh breadcrumbs

Prepare rice mixes according to package directions.

Meanwhile, melt butter in a medium skillet over medium heat. Add celery and onions.  Saute 10 minutes or until tender.  In a large bowl mix together celery/onion mixture, chicken, next 6 ingredients and 3 cups of the cheese.  Spoon mixture into a lightly greased large baking dish or 2 smaller (11x7) baking dishes. Top with breadcrumbs.

To make tonight: Bake at 350 for 35 minutes.  Top with remaining cheese and almonds and bake an additional 5 minutes.

To freeze and make later: cover with plastic wrap, place cheese and almonds in a resealable freezer bag, place on top of plastic wrap and cover dish with foil.  Label, date and freeze.  Thaw and cook as directed above. OR Remove from freezer and let stand at room temperature 1 hour.  Bake, COVERED, at 350 for 30 minutes.  Uncover and bake an additional 55-75 minutes or until thoroughly heated. Top with cheese and almonds and heat 5 minutes longer.

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My husband never complains about what I make for dinner (except on the rare occasion that I've made soup... he's not a big "soup for dinner" kind of guy.)  So I occasionally have to ask him what he thinks of my new recipes and can usually gauge how much he really likes them by his genuine responses.  One of the ways I know I've found a good recipe is when he tells me, without prompting,  "this is great honey!" as he finishes every last bite.

The flavors in this recipe prompted just such a response and I couldn't have agreed more.  A quick and easy weeknight meal, I paired it with a baked potato and steamed veggies.

Walnut and Rosemary Oven-Fried Chicken
1/4 cup low fat buttermilk
2 tablespoons Dijon mustard
4 chicken cutlets (or 4 small 6 oz breasts pounded slightly)
1/3 cup panko bread crumbs
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano- Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 425.

Combine buttermilk and mustard in a shallow dish, stirring with a whisk.  Add chicken to buttermilk mixture, turning to coat.

Heat a medium skillet over medium-high heat.  Add panko to pan; cook 3 minutes or until golden, stirring frequently.  Combine panko, nuts and next 4 ingredients in a shallow dish.  Remove chicken from buttermilk mixture; discard buttermilk mixture.  Dredge chicken in panko mixture.

Arrange a wire rack on a large baking sheet; coat rack with cooking spray.  Arrange chicken on rack; coat chicken with cooking spray (or spray lightly with olive oil.)  Bake at 425 for 13 minutes or until chicken is done.

Calories: 292, Fat: 9.6g, Sat: 1.6g, Protein: 42.7g, Carb: 6.8g, Fiber: 0.9g

*Courtesy of Cooking Light*

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I love to grill.  This is a well known fact.  I love summertime because I love my barbecue (among other reasons of course...)  But make no mistake, I can be found barbecuing into the winter since my grill sits just feet from the glass sliding door off of our kitchen.

So I love my grill and I love finding new recipes.  And when I find one I enjoy, I love sharing them...

This chicken was amazing.  The sweet and salty teriyaki-like Hawaiian flavors combined wonderfully together for a flavorful meal.  I, again, used a mixture of boneless skinless chicken breasts and thighs but both turned out equally as delicious so use whatever you prefer!


Grilled Huli Huli Chicken

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2 1/2 tsp. minced fresh gingerroot
1 1/2 tsp. minced garlic
3-4 pounds boneless skinless chicken thighs (or breasts, or both...)

In a small bowl, mix all ingredients except chicken.  Reserve 1 1/3 cups for basting; cover and refrigerate.  Place chicken in a large resealable plastic bag (or two) and add marinade to bag.  Seal bag and turn to coat. Refrigerate 8 hours or overnight.

Drain and discard marinade from chicken.  Preheat grill to medium heat.  Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

*Courtesy of Taste of Home*

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I ran across this recipe in Parents magazine awhile back and finally got around to trying it out.  I'm a sucker for sweet and savory together and this recipe highlights that concept well.  I figure it also usually gets my kids to eat whatever it is I've made too and this was no exception.  Every plate was cleaned and even I couldn't believe how much flavor these things had.  Incredible.


Apple Glazed Meatballs

1 cup whole wheat breadcrumbs (I used the heels to my bread, stuck 'em in my mini cuisinart and voila!)
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 medium apple, coarsely grated
1 Tbsp. Dijon mustard
1 Tbsp. chopped parsley
1/4 tsp. each salt and pepper
1 lb. ground chicken or turkey
2 Tbsp. vegetable oil
1/2 cup apple cider
1/4 cup maple syrup
1 Tbsp. balsamic vinegar

In a large bowl combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper.  Mix well.  Add chicken and mix together well.

In a frying pan, heat oil on medium heat.  Roll mixture into 12 balls.  Fry in oil, turning occasionally until meatballs are browned and cooked through, about 15 minutes.

Glaze: In a pot, mix apple cider, maple syrup and vinegar.  Simmer over low heat until reduced by half, about 15 minutes.  Toss meatballs in glaze and serve.  Makes 4 servings.

*Courtesy of Parents magazine*
Calories: 349  Fat: 11g (sat 2g)  Protein: 31g  Carb: 29g  Fiber: 2g

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These bad boys were so easy and fun to make, so yummy looking and absolutely, without a doubt incredibly delicious.  Joe raved and the kids devoured them.  I got a good 4 cups or so of shredded meat from my rotisserie chicken so I just bagged up half and stuck it in the freezer... even easier to make the second time around!  Serve with some mexican rice and a fresh green salad for a hearty meal.


Chicken and Black Bean-Stuffed Burritos

1/4 cup water
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2-3 cups shredded rotisserie chicken
1/4 cup thinly sliced green onions
3/4 cup rinsed and drained black beans
1/2 cup refrigerated salsa
4 (8-inch) flour tortillas
1/2 cup shredded mexican cheese blend

Bring first 6 ingredients to a boil in a small saucepan.  Stir in shredded chicken and green onions.

Combine beans and salsa.  Spoon 1/4 cup mixture and 1/2 cup chicken down center of each tortilla.  Sprinkle with 2 tablespoons of cheese (I put a little more in mine.)  Roll up.

Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add 2 burritos.  Place a cast iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side.  Remove from pan and repeat procedure with remaining burritos.  Serve with sour cream and guacamole if desired.

*Courtesy of Cooking Light*
Calories: 353  Fat: 9.8 (sat 4.1)  Protein: 30.9g  Carb: 33.1g  Fiber: 2.4g

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I tried not to delay in posting this recipe.  If you're willing to put the time and effort into it, this meal will not fail to please.  I couldn't believe the amount of flavor (and the way the ingredients complimented each other) in the filling.  Seriously amazing.  I found myself feeling like it was a meal I ordered at a restaurant.  Brendan couldn't stop raving and happily cleaned his plate.  I served it with baked sweet potatoes and rice pilaf but really any side dishes would do... nothing could steal the spotlight from this outstanding main dish!


Chicken Breasts stuffed with 
Artichokes, Lemon and Goat Cheese

2 1/2 tablespoons Italian seasoned breadcrumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 (3-ounce) package herbed goat cheese, softened
4 small (6-ounce) boneless skinless chicken breasts

Preheat oven to 375.

Combine first 6 ingredients; stir well.

Pound each chicken breast to 1/4-inch thickness using a meat mallet or rolling pin.  Divide filling evenly among breasts.  Roll up, tuck in sides and secure with toothpicks.

Heat a large oven-proof skillet coated with cooking spray over medium-high heat.  Add chicken to pan and brown on all sides. Cover handle of pan with foil and bake at 375 for 15 minutes or until chicken is done.  Yield: 4 servings

*courtesy of Cooking Light*
Cal: 234, Fat: 7.8g (sat 3.5g), Protein: 33g, Carb: 7.2g, Fiber: 1.5g, Chol: 78mg  

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I was pretty much in heaven and felt like I was indulging in some serious southern cooking.  These thighs were amazing, albeit not the healthiest option Cooking Light has ever offered.  But I reminded myself it was still a lightened version of the real thing, and really it didn't matter once I took my first bite... I was lost in the flavors and careless to fat and calorie content...


Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

1/2 cup low fat buttermilk
2 1/2 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon dried crushed rosemary
1/2 cup dry breadcrumbs
3 tablespoons grated fresh Parmesan cheese
6-8 boneless skinless chicken thighs

Preheat oven to 425 degrees.

Combine first 6 ingredients in a microwave-safe bowl.  Spoon 1/4 cup of mixture into a shallow bowl; reserve remaining mixture.

Combine breadcrumbs and Parmesan cheese in another shallow bowl.  Dip chicken in buttermilk mixture; dredge in breadcrumb mixture.  Place on a plate and chill 15 minutes.  Lightly coat a baking sheet with cooking spray and place in oven for 5 minutes.

Place chicken on baking sheet.  Bake for 12 minutes, turn each piece and bake another 12 minutes.  Microwave reserved buttermilk mixture on high 20 seconds or until warm. Drizzle sauce over chicken (best served atop mashed potatoes!)

*original recipe courtesy of Cooking Light*

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So this is yet another one of my "oops" I didn't follow the recipe right stories.  The end result was so fabulous that I had a hard time deciding exactly how to post the recipe.  Since I am curious to try it the "right" way I will post the original recipe and then explain what I did wrong.  Although the recipe also only calls for chicken breasts, I had a mixture of boneless skinless breasts and thighs that I used... both equally delicious.


Grilled Chicken with Cola Sauce

2 teaspoons canola oil
2 1/2 tablespoons finely chopped onion
1 garlic clove, minced
3/4 cup cola (I used regular Coca-Cola)
1/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet (I used smoked) paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 (6-ounce) boneless skinless chicken breasts

Preheat grill to medium-high heat.

Heat a medium saucepan over medium-high heat.  Add oil to pan; swirl to coat.  Add onion to pan; saute 2 minutes stirring occasionally.  Add garlic; saute1 minute.  Stir in cola and next 4 ingredients (through chili powder.)  Bring to a boil.  Reduce heat and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally.  Set 6 tablespoons sauce aside.

Combine sugar and next 3 ingredients (through cumin), stirring well.  Rub spice mixture evenly over both sides of chicken.  Arrange chicken on a grill rack; grill 5 minutes on each side, basting with remaining sauce (or until done.)  Serve with reserved sauce.

*courtesy of Cooking Light*

*So here's where I went wrong.... I must have been in an altered sleep state because I know in my heart of cooking hearts that the biggest mistakes can come from not pre-reading the recipe. So, as I was preparing the sauce in the saucepan, I just started adding all of the ingredients (through the cumin!!)  Once I realized my mistake I decided to just go ahead with it, use the sauce as it was and just sprinkle the chicken with a little salt and pepper (rather than the rub of spices that was incidentally in the sauce) before throwing it on the grill.  The result was still fabulous and Joe was utterly impressed when I told him I had made the bbq sauce from scratch!*

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I used to have an aversion to Thai flavors.  Or maybe it was just an aversion to trying new things.  It wasn't something I ate as a child, so adding it to my palate has been a "grown up" challenge.  I'd like to think I'm giving my kids the chance I didn't get, expanding their dietary variety.  And though peanut butter in savory dishes kind of freaked me out, the kids seem to love it and it hasn't done me wrong.

These meatballs were delicious, so full of flavor.  I used ground turkey as it was what I had on hand (in the freezer) but ground chicken would have worked well too.

*recipe courtesy of Family Circle magazine*


Chicken Meatballs with Peanut Sauce

1 pound ground chicken (or turkey)
1/2 cup plain bread crumbs
1/2 cup finely diced onion
1/2 cup finely diced sweet red pepper
1/3 cup cilantro, chopped, plus more for garnish
1 egg
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 tsp grated ginger, divided
1 Tbsp vegetable oil
1 cup light coconut milk
1/3 cup reduced fat peanut butter
1/2 cup low sodium chicken broth
2 Tbsp low sodium soy sauce
3 cups cooked basmati rice

In a large bowl, combine first nine ingredients (using 1 tsp of the grated ginger.)  Mix well and form into 20 meatballs. In a large skillet heat the oil over medium heat.  Add meatballs and brown on all sides, 5-6 minutes total.  Remove meatballs from pan.

In same pan combine coconut milk, peanut butter, broth, soy sauce and remaining 1/2 tsp ginger.  Stir constantly over medium heat to melt peanut butter.  Bring to a simmer and cook 2-3 minutes until slightly thickened.  Add meatballs to sauce, cover pan and cook 5 minutes or until meatballs are cooked through.

Serve meatballs and peanut sauce over rice.  Garnish with cilantro if desired.

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I decided to branch out last month and try making some new freezer meal recipes. I love my "fall-backs" but variety is always good too. More often than not, I end up being pleasantly surprised as was the case with this meal. The kids seemed to enjoy it (I think they can sense peanut butter from a mile away...) and I found it incredibly tasteful as well.

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I thought I had all the ingredients on hand. My pantry is usually stocked with even some of the rarest of ingredients. So it came as a slight shock as I was preparing this meal, when I reached for the sesame oil and realized I had never replaced it. Oops! Wanting to be true to this new recipe I dilaed my husband at work.

2 Tbsp olive oil
2 cups chopped asparagus
2 cups red bell pepper pieces (cut pepper into 1-inch pieces)
1/2 cup chopped green onion
1 Tbsp fresh minced ginger
1 Tbsp sesame oil
2 Tbsp low sodium soy sauce
salt and pepper to taste
Cooked brown or white rice

Heat a large nonstick skillet (or wok) over medium-high heat. Add olive oil. Add chicken and fry until cooked through. Set aside. Add asparagus, bell pepper, green onion and ginger to pan. Fry for a few minutes. Add chicken back to pan and stir to combine. Add sesame oil and soy sauce. Season with salt and pepper. Serve over rice.

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Bear with me as I plan on attempting to improve my food photography skills. I've always concentrated on the taste and not so much the look. But as I continue with the blogging I've realized that presentation plays a huge part in a recipe's appeal. It's the reason I tend not to post unless I have a photo. But quality is where I fall short... I have a goal to improve... and I may someday reach it :)

As I've posted with a few past recipes, I absolutely LOVE to make meals to freeze. The convenience of pulling a homemade meal from the freezer is absolutely priceless to me. Of course I have my "go-to" freezer meals. The ones I know the family enjoys... ones that are easy to assemble and taste good too. So for this last freezer meal making mission I ventured out with a new one and was pleasantly surprised.

I will say that you need to have a bit of a taste for curry. While it's not overpowering, it's definitely there and, if you enjoy it, lends a nice touch to the flavor combo of the dish. Just whip up a batch of rice and some veggies and you've got yourself a gourmet meal!


Mango Curry Chicken

1/2 cup yellow onions, chopped
1 Tablespoon sugar
1 teaspoon curry powder
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
pinch ground cloves
4-5 chicken breasts cut lengthwise into thirds
1 (15-oz) can diced tomatoes with juice
1/2 cup store-bought mango chutney (such as Major Grey's)

In a large bowl, combine all ingredients except chicken. Stir well to combine. Label and date a one-gallon resealable freezer bag. Place chicken and curry mixture in bag and seal. Freeze for up to three months.

To Cook: Thaw completely. Place chicken mixture in crockpot on LOW setting for 4 hours. OR Heat a skillet over medium heat, place chicken mixture in skillet and bring to a boil. Cover and cook 20 minutes or until chicken is cooked through. Serve over rice and sprinkle with chopped cashews and chopped cilantro, if desired.

*Recipe courtesy of Dream Dinners by Stephanie Allen and Tina Kuna*

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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.

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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.

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