Chicken Parmigiana

NOTE: The instructions below are for 3 complete entrees (4 servings each). This recipe is from the book Fix, Freeze, Feast.

12 Boneless, skinless chicken breasts
1 cup Flour
4 Eggs, lightly beaten
2 cups Dry bread crumbs
12 slices Mozzarella cheese
6 cups Red sauce (we make our own, but you can use store-bought pasta sauce)

Lay out three shallow dishes. Put the flour in one, the eggs in one, and the bread crumbs in the 3rd. Slightly flatten the chicken (we pounded with a meat pounder thingie). Take each piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Place each piece of chicken on a cookie sheet.

Place cookie sheet(s) in the freezer for 1-hour to flash-freeze chicken.

Put 2 cups of red sauce in to each of 3 quart-sized freezer bags, and seal. Divide the cheese into 3 portions of 4 slices each, and wrap in plastic wrap. Divide frozen chicken evenly among 1-gallon freezer bags. Place on bag of sauce and one packet of cheese into each bag of chicken. Seal and freeze.

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