Thursday, July 8, 2010

Parmesan Chicken Bake

I found this on a blog last week and knew we would like it. It was very quick to make up. We had spent the day running up to Marble Falls on Sat. I came home and was able to thaw the chicken and quickly put it together and get it in the oven with baked potatoes for dinner. I used fresh grated parmesan cheese, but I think Kraft from the can would work fine. Next time I will go easy on the dry Italian dressing, too. I used a homemade mix and 2 T= 1 pkg. 1 T was too much. Don gave it a thumbs up.

Parmesan Chicken Bake

6 boneless chicken breasts
1 cup freshly grated Parmesan cheese
1 envelope Italian salad dressing mix
2 cloves garlic, minced
½ cup olive oil

Cooking Day:
Mix together cheese, garlic, and dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each chicken breast individually in plastic wrap, then place in a freezer bag. Place all wrapped chicken breasts in a freezer bag.

Serving day:
Thaw completely. Unwrap desired number of chicken breasts and place in a greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.

***You don’t have to prepare these for the freezer, you can make up the recipe and go ahead and bake. Also, you can double or triple this recipe for the freezer!
Recipe credit: Don't Panic More Dinner's in the Freezer