A great meal for Italian Night at your house, this Chicken Parmesan freezer meal is easy to prepare. Easy enough to make 3 or 4 at time to stock your freezer for those busy times when you cant whip a home cooked meal.
Surprise company? Its still pretty enough to serve to guests and delicious to boot. This is a fantastic option for those times when you find boneless, skinless breasts at a great stock up price and need a way to use them up. Don’t forget that new mothers, sick neighbors, and newlyweds love freezer meals as a thoughtful drop by gift! Serve this over your favorite pasta, and add breadsticks for a delicious filling meal!
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Chicken Parmesan — Great Freezer Meal
What you need:
1 jar spaghetti sauce
6-8 slices of cheese-Swiss, Mozzarella, Provolone
6-8 small boneless,skinless chicken breasts
½ cup all-purpose flour
¼ cup Parmesan cheese
½ cup breadcrumbs
1 tsp. Italian Seasoning
2 tsp. Garlic salt
pepper to taste
2 Tbsp. vegetable oil
2 eggs, 3 Tbsp. water
freezer/oven safe pan
How to Make Chicken Parmesan:
In 3 shallow dishes combine the following ingredients:
Dish 1- All-purpose flour
Dish 2-Eggs, and water
Dish 3- Parmesan cheese, breadcrumbs, garlic salt, and Italian seasoning.
In your oven/freezer safe pan pour about 1/3 of jar spaghetti sauce in bottom and spread around.
Heat oil in a large saucepan over medium heat.
While oil is heating coat the chicken on both sides, beginning with dish 1, then dish 2, and finally dish 3.
After oil is hot place breaded chicken breasts in pan and cook for 2-3 minutes on each side, until golden brown.
Remove chicken from heat and place in freezer pan on top of sauce.
Top chicken with remaining spaghetti sauce, and a slice of cheese for each ( you can also use a shredded cheese)
If you want to freeze:
Cover tightly with plastic wrap and then aluminum foil to ward off freezer burn.
Don’t forget to include cooking directions, this is easily done with a sharpie on top of your aluminum foil.
Cooking Directions:
Preheat oven to 350°
Remove plastic wrap and aluminum foil from container, cover again with aluminum foil.
Bake for 40-45 minutes, remove aluminum foil and cook for an additional 10 minutes to melt cheese.
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