I simply must share this recipe with you. I found it while looking through some recipes, and it piqued my interest. I had been searching for a new non-casserole, non-soup freezer meal that could be adapted for my power cooking classes. I gave this a whirl, and it was an instant success. Once we tried, it I realized that I had made it years ago and wrote it off because it was a hassle. Obviously, my definition of “hassle” has changed considerably. Plus, I now know that making a double batch yields twice as much for only one mess.
Anyway, I tweaked a couple of things, and it has worked beautifully for both my power cooking classes and my family. I rarely buy boneless, skinless chicken breasts, but I confess that I’ve been buying them monthly in order to put these on the menu. Boneless, skinless chicken thighs would also work nicely. I hope your family enjoys them as much as mine.
1 c. bread crumbs
½ c. cheese, grated (Swiss is my fave.)
½ c. grated fresh Parmesan cheese
1 ½ t. seasoned salt
6 boneless, skinless chicken breasts
½ c. butter, melted
Slice chicken breasts in half lengthwise as though you were going to butterfly them. The goal is to have a thinner piece of meat with which to work.
Combine bread crumbs, cheeses and seasoned salt in bowl. Melt butter in separate bowl.
Dip chicken pieces in melted butter, then in cheese-crumb mixture.Tuck sides of chicken under to form individual bundles.
To freeze, wrap each bundle in plastic wrap and then place in freezer bag.
To serve, make sure chicken pieces are thawed. Place bundles in large, shallow baking dish. Bake, uncovered, at 350 for 30-40 minutes, or until topping is crispy and chicken is done.
NOTE: If you use smaller pieces of chicken, you will have less baking time than if you use larger pieces. If you think your pieces look smallish, start with a baking time of 25 minutes; you can always add more if needed.