Freezer cooking can seem pretty daunting if you’ve not ever tried to do it. I never thought I had the time to be honest. But it truly is as simple as just getting a large portion of meat cooked so you have something you can easily make a meal with in a lot less time. Always helpful on busy week nights with children who have activities!
This recipe came to be because I had recently cooked a large portion of chicken breasts and made them into burritos and froze them for lunches. But I felt like a change and what inspired me was Tammy from Skinny Mom’s Kitchen. She always motivates me to want to freezer cook. I saw her share about preparing breaded chicken breasts to freeze. I decided to try my recipe for Healthy Baked Chicken Fingers only I would keep them as breasts and not tenders as I had done before. Having the breasts whole would allow me to either cut them up for a salad, use them in tortillas which my kids love, or just bake them for chicken Parmesan.
- 4 lbs. chicken breasts, skinless and sliced in half
- 1/2 c. flaxseed meal
- 1/2 c. Parmesan cheese, grated
- 1/4 c. oat bran
- 1/4 c. whole wheat bread crumbs
- 2 tsp. salt
- 2 tsp. pepper
- 1/2 tbsp. parsley
- 1/2 tbsp. oregano
- 1/2 tbsp. garlic powder
- 3 eggs
- 1/2 c. lemon juice