Ingredients
- 1 1/2 cups marinara sauce or spaghetti sauce
- 3/4 Tbs Italian seasoning
- 3/4 tsp garlic powder
- 1 lb chicken breast PIECES 4 oz each, cut or pounded to about 3/4 inch thick to help with even cooking
- 1/2 cup mozzarella cheese
- 3/4 tsp dried parsley
- 1/3 cup parmesan cheese
- 1/2 cup panko crumbs
Method
FREEZER TIN:
- Spread sauce in bottom of pan (8x8 inch disposable tin). Sprinkle Italian seasoning and garlic powder over sauce.
- Place chicken breasts on sauce. Sprinkle mozzarella cheese on chicken breasts.
- In a small Ziploc bag, mix dried parsley, parmesan cheese and panko crumbs. Place bag in pan on top of chicken. Cover and freeze.
- Thaw in refrigerator or cook from frozen.
COOKING INSTRUCTIONS:
- Preheat oven to 400°F.
Cook from THAWED:
- Remove bag of seasoned Parmesan mix from pan, cover with foil, bake covered 30-40 min.
- Uncover and top with seasoned Parmesan mix.
- Bake uncovered for an additional 10-20 min until sauce is bubbling, golden brown and internal temp reaches 165°F.
- Remove from oven and let stand for 5 min. before serving.
FORGOT TO THAW?? Cook from FROZEN:
- Remove bag of seasoned Parmesan mix from pan, cover with tinfoil and bake for 80-90 min.
- Uncover and top with seasoned Parmesan mix.
- Bake uncovered for an additional 10-20 min. until sauce is bubbling, golden brown and internal temp reaches 165°F.
- Remove from oven and let stand for 5 min. before serving.
May serve with spaghetti squash, pasta or bread.
Notes
This recipe can easily be doubled. Use a 9x13 pan (disposable tin if freezing), a full jar (24oz) of spaghetti or marinara sauce, and all other ingredients doubled. May need to bake for additional time to reach 165°F.