The rich flavors of marinara and mozzarella complement the crispy coating of the meat when you make chicken Parmesan. Most of the effort in a pan of baked chicken Parmesan is in the preparation. Making the recipe ahead of time and freezing it for later provides a quick meal solution that requires very little effort from freezer to table. Proper freezing and cooking ensures the crumb coating remains crunchy and doesn't become soggy.
Things You'll Need
- Foil cooking pan
- Nonstick spray
- 1 Egg
- 1/2 cup bread crumbs
- 1 cup Parmesan cheese
- 2 lbs. chicken breast tenders
- 2 to 3 cups marinara sauce
- 1 1/2 cup mozzarella
- Freezer storage bags
- Permanent marker
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Spray a disposable foil cooking pan with nonstick spray. Use a pan large enough to the amount of chicken you are preparing in a single layer.
Beat an egg for every two pounds of chicken you are preparing. In a second bowl, mix ½ cup bread crumbs with 1 cup Parmesan cheese for every two pounds of chicken. Add oregano and basil to taste.
Dip the chicken in the egg to coat. Lay the chicken in the crumb mixture then flip it over so the entire chicken breast is coated in the Parmesan crumbs.
Lay the breaded, uncooked chicken breasts on the bottom of the pan. Arrange the chicken so the sides touch but do not overlap the chicken pieces.
Cover the pan with aluminum foil. Freeze the chicken for two hours.
Place 2 to 3 cups of marinara sauce in a freezer storage bag. Place 1 ½ cups of shredded mozzarella in a second bag. Squeeze the air out of the bags and seal closed.
Peel the foil back from the frozen chicken. Lay the sauce and cheese bags on top the frozen chicken breast. Replace the foil cover.
Write the cooking instructions on the foil with a permanent marker and return the pan to the freezer. When ready for use, remove the pan from the freezer and allow all of its contents to thaw. To cook, remove the sauce and cheese packets from the pan. Bake the uncovered chicken at 350 F for 30 minutes. Top with sauce and cheese, then bake an additional 10 minutes.