6 boneless chicken breasts
1 cup freshly grated parmesan cheese
1/2 cup olive oil
1 envelope Italian salad dressing mix
2 cloves garlic, minced
Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in a freezer bag. Freeze.
Thaw completely. Unwrap desired number of chicken breasts and place in greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.
1 cup freshly grated parmesan cheese
1/2 cup olive oil
1 envelope Italian salad dressing mix
2 cloves garlic, minced
Mix together cheese, garlic, and Italian dressing mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Wrap each coated chicken breast individually in plastic wrap, then place in a freezer bag. Freeze.
Thaw completely. Unwrap desired number of chicken breasts and place in greased baking dish. Bake at 400 degrees for 45-60 minutes until chicken is tender and no longer pink.
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