I spent the last week restocking the freezer with dinners since we were running low after my first marathon. Honestly, having those meals in the freezer was a godsend. We’ve been eating like normal humans despite having a newborn, so I’m keeping the tradition going. And one of our favorites from the first round was this recipe for Chicken Parm that I cobbled together from a few different recipes. Out of the freezer, you can have dinner ready in the time it takes to make spaghetti. Prepping for the freezer, it’s surprisingly quick. And if you didn’t want to freeze it, it would still be a pretty quick weeknight meal.
I prepped 3 of these this time in bulk, so this recipe is for that quantity. You can scale it accordingly.
Chicken Parmigiana
Makes 3 freezer dinners
For freezer prep:
6 boneless, skinless chicken breasts or 12 chicken cutlets
3 eggs
4 pieces of stale bread or 2 cups of breadcrumbs
1 16oz. ball of fresh mozzarella
2 cups shredded provolone
Salt and pepper
Olive oil
For serving:
Marinara sauce
Spaghetti or sub rolls