Chicken Parmesan x2

2 C. dry breadcrumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. shredded mozzarella cheese


Cooking Day: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in breadcrumb mixture to evenly coat. FREEZE in 1-gallon bag with separate bags of sauce and shredded cheese.

Serving Day: Thaw overnight in the refrigerator. Preheat oven to 375. Bake chicken for 20-25 minutes, turning once until cooked through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or so until cheese is melted.

Makes 4 servings