2 t garlic, chopped
½ C butter, melted
¾ C dry bread crumbs
½ C Parmesan cheese, grated
1½ C (6 oz) cheddar cheese, shredded
1 T fresh parsley, chopped
¼ t dried oregano
¼ t pepper
¼ t salt
8 boneless, skinless chicken breasts
Combine garlic powder with egg. In shallow bowl mix bread crumbs, parmesan, Cheddar, parsley, oregano, pepper and salt. Pound the chicken breasts to flatten them. Dip each chicken breast in egg to coat, then press into the breadcrumb mixture. Arrange the coated chicken breast on treated cooking sheet to freeze. When frozen, transfer to 1– gallon freezer bag.
To serve, place on treated cookie sheet and thaw. Preheat oven to 375˚. Bake, covered with foil for 45 min. Uncover and cook another 15 min, or until the chicken is no longer pink and juices run clear.
To lighten, replace butter and chopped garlic with ½ t garlic powder and 2 large eggs. Use reduced fat cheeses.
