Chicken Parmsan

1/3 c. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce
3/4 C. Shredded mozzarella cheese

To Freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.

Place chicken on a greased cookie sheet. Bake in preheated oven 375 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.

Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.

To Serve: Thaw overnight in the refrigerator. Reheat chicken in 375 oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese and bake add. 3 min. until cheese is melted.

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