| C | dry bread crumbs | |
| Tbsp | grated Parmesan cheese | |
| tsp | Italian Seasoning | |
| tsp | Garlic Powder | |
| lb. boneless skinless chicken breasts | ||
| egg, beaten | ||
| can (8 oz) tomato sauce | ||
| C | shredded mozzarella cheese | |
To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat. | ||
| Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated | ||
| 375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked. | ||
| Freeze in 1 gallon bag with separate bags of sauce and shredded cheese. | ||
| To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted. | ||
| Makes 4 servings |