Description
My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad.
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 large egg, beaten
- ⅓ cup bread crumbs
- 2 tablespoons grated Parmesan cheese
- ¾ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 (8 ounce) can tomato sauce
- ¾ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Pound chicken breasts to 1/2-inch thickness or less.
- Place beaten egg in a bowl. Combine bread crumbs
- Parmesan cheese
- Italian seasoning
- and garlic powder in another bowl. Dip each chicken breast in egg
- then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear
- about 10 minutes more. Let cool
- 20 to 30 minutes.
- Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
- To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy
- 15 to 20 minutes. Top chicken with tomato sauce
- sprinkle with mozzarella cheese
- and bake until cheese is melted
- an additional 3 minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 15 mins
Servings: 4