Parmesan Chicken

2 lbs. frozen boneless, skinless chicken breasts or tenderloins
1 c. Italian bread crumbs
2 t. lemon zest
2-3 cloves freshly pressed garlic
1 c. grated parmesan cheese

Place frozen chicken into freezer bag and seal. In separate freezer bag, combine remaining ingredients. Rubber band the two bags together and place into freezer. When ready to bake, defrost chicken in refrigerator for 24 hours. Coat with breadcrumb mixture and place in Stoneware Rectangular Baker. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins).
*Pampered Chef

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