Stocking your freezer with these versatile panko breaded chicken breasts will make dinnertime easy even on the busiest of nights.

I love having breaded chicken breasts on hand in my freezer. They’re so versatile and help you get dinner on the table in no time.

I know you can buy frozen breaded chicken breasts, but making your own is so much tastier and really is not difficult or time consuming. Plus, you know exactly what’s going into them.

Once you give them a try, you’ll never go back to store bought.

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These chicken breasts can be reheated in the oven is just thirty minutes. They’re delicious “as is” for something simple, served with a vegetable and potato. I love to serve them with Roasted Broccoli and Parmesan Roasted Potatoes or Spicy Green Beans and Roasted Garlic Mashed Potatoes.

But, you can also get a little more creative by topping them with marinara sauce along with mozzarella cheese and serving over pasta for chicken parmesan. Or, make a quick lemon butter sauce to jazz them up. The possibilities are endless.

If your chicken breasts are especially large, you can cut them up into 4-6 ounce portions before you pound them out. After the chicken breasts are cooked, place them on a cookie sheet that’s been coated with cooking spray, and place in the freezer.

Once the chicken is frozen, package in gallon size freezer bags and return to the freezer. You can easily double or triple this recipe, and I usually make 12-16 pieces at a time. To reheat chicken, place frozen in an oven preheated to 350 degrees and bake for 30 minutes.

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Yield: 4-6

Freezer Friendly Panko Breaded Chicken Breasts

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Stocking your freezer with these versatile panko breaded chicken breasts will make dinnertime easy even on the busiest of nights.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 1 cup panko bread crumbs
• 1/3 cup grated parmesan cheese
• 1 tsp dried Itialian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 eggs, lightly beaten
• 1/2 cup flour
• 4-6 boneless, skinless chicken breasts
• 3 tbsp olive oil

Instructions

1. Combine first 4 ingredients in a shallow dish (disposable plates work great for this).
2. Put the flour and the eggs each in the same type of dish as the bread crumbs.
3. Put the chicken breasts, one at a time into a Ziploc plastic bag.
4. Then taking either the smooth end of meat mallet or a flat bottomed pan, gently pound each chicken breast until it is about 1 inch thick.
5. Take each piece of chicken and coat it with the flour, dip it into the egg and then coat it with bread crumb mixture.
6. Heat oil in a large non-stick skillet over medium to medium high heat (to speed things up, I heat up two pans when I’m making a big batch, adding 3 tbsp olive oil to each pan).
7. When oil is hot, add chicken to pan and cook 5-6 minutes on each side, until cooked through.

Notes

• To freeze, place cooked chicken breasts on a cookie sheet and freeze. Once chicken is frozen, transfer to zip-loc bags.
• To reheat frozen chicken, bake at 350 degrees for 30 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 416Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 169mgSodium: 791mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 44g

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