MAKE-AHEAD FREEZER CHICKEN PARMESAN
My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad.
Provided by Cari Sultanik
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Pound chicken breasts to 1/2-inch thickness or less.
- Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes.
- Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
- To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 10.7 g, Cholesterol 126.9 mg, Fat 8.7 g, Fiber 1.3 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 602.6 mg, Sugar 3.2 g
MAKE-AHEAD FREEZER-TO-OVEN CHICKEN PACKETS
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Provided by Bruce Weinstein
Categories Small Plates Freezer Food Freeze/Chill Chicken Dinner Kid-Friendly Steam Quick & Easy Quick and Healthy Wheat/Gluten-Free Dairy Free
Yield Makes 4 packets per batch
Number Of Ingredients 45
Steps:
- Mix all the ingredients in a very large bowl until the meat is well-coated in a uniform sauce.
- Place a 12-inch piece of aluminum foil on your work surface; top with a 12-inch piece of parchment paper. Spoon a quarter of the chicken mixture into the middle of the parchment paper.
- Fold the long sides so they meet in the middle of the packet, then crimp these long edges together to make a tight seal, using the foil to catch and hold the waggly parchment paper in the seam. Roll both of the ends of the packet to seal as well. continue to make 3 more packets.
- Set the packets on a large baking sheet and freeze for at least 24 hours. Remove the sheet and stack the packets flat in the freezer.
- To bake, position the rack in the center of the oven and heat the oven to 425°F.
- Place 1 or more of the packets straight from the freezer on a large lipped baking sheet. Bake for about 30 minutes, or until hot and steamy inside. Cool for 10 minutes before opening and serving.
MAKE-AHEAD CRISPY CHICKEN CUTLETS
Get ready to stock your freezer with the easiest, most versatile meal ingredient that's ever made dinner delicious. These panko-crusted chicken breasts go from frozen to cooked and crispy in about 15 minutes. Use them just about any way you can dream up, from chicken Parmesan to hearty sandwiches to a ramen topper-or just on their own, with a bright squeeze of lemon juice.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Spray large rimmed cookie sheet with cooking spray.
- In 12-inch skillet, heat oil over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl.
- Between 2 pieces of plastic wrap, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Season chicken breasts with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- In shallow pan, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In shallow bowl, mix eggs and water with whisk. Coat both sides of chicken with flour mixture. Dip chicken into beaten eggs; turn to coat. Dredge in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots.
- Place chicken breasts on cookie sheet. Bake 13 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- To freeze: Arrange unbaked breaded chicken breasts on two large cookie sheets. Cover loosely with plastic wrap; freeze 3 to 4 hours or until frozen solid. Wrap each breast in plastic wrap, and store together in 2-quart freezer bag up to 1 month. To bake: Heat oven to 450°F. Place desired number of frozen breaded chicken breasts in 1 layer on cookie sheet. Bake 20 minutes. Turn over; bake 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Nutrition Facts : Calories 420, Carbohydrate 32 g, Cholesterol 145 mg, Fat 3, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 2 g, TransFat 0 g
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