This recipe comes from the book “The Freezer Cooking Manual from 30 Day Gourmet” by Tara Wolhlenhaus and Nanci Slagle. The book contains a great many recipes that are intended to be made up in bulk and frozen. Since there are no funky adjustments in ingredient quantities between the meal amounts I’ve included the ingredients for one meal. You can easily double to sextuple it by multiplying the ingredients by the amount of meals you wish to make. As I try to save resources as much as I can I’ve only included the “Bake on Serving Day” preparations.
- 1/4 cup Italian dressing
- 2-3 pounds fresh fryer parts
- 1/2 cup grated parmesan cheese
- 1/3 cup dry bread crumbs
- 2 Tablespoons parsley flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pour chicken parts and salad dressing into a freezer bag (I use the wide bottom 1 gallon size). Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a quart-sized freezer bag and shake well to mix. Attach to the bag of chicken or put both bags into a larger freezer bag. Seal, label and freeze.
To serve, thaw marinated chicken and crumb mixture. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9×13-inch pan or on a cookie sheet. Spoon excess dressing over chicken. Bake at 350º(F) for 1 hour or until thickest piece is done.