Chicken Parmigiana

This recipe makes 3 meals, 4 servings each!!

6lbs. Boneless Skinless Chicken Breasts, trimmed and flattened to even thickness
1C. Flour
4 eggs, lightly beaten
2C. Dry Bread Crumbs
1/2 C Parmesan Cheese, grated
Italian Seasoning, to taste
Handful Fresh Parsley, chopped
6C. Marinara Sauce of choice
12 Slices Mozzerella Cheese

Lay out 3 shallow dishes. Put flour in one, eggs in one, and breadcrumbs-Italian seasoning-Parmesan cheese and Parsley in the other. Once chicken is trimmed and flattened dunk in flour, then egg, then breadcrumb mixture. Set on baking sheet. Repeat with all 12 chicken breasts, set aside any not being used tonight.  Coat skillet with veggie oil and fry each side of chicken until breading is crisp and lightly browned. transfer to oven and bake @ 375 until no longer pink. Top each chicken with a scoop pf marinara and slice of cheese. Bake to warm sauce and melt cheese. Serve on top of pasta
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FREEZABLE: Wrap each chicken breast in saran wrap(or you can flash freeze them- by freezing them on a cookie sheet for an hour before bagging them -and bag them in the kit without saran wrap). In a large baggie make a kit that fits your family. I put 2 cups sauce in a baggie, wrap 4 slices mozzerella cheese in saran wrap and then fill a large baggie with one bag of sauce, one package of cheese slices, and 4 individually wrapped breaded chicken breasts (still raw) When you are ready to use this meal again, set it out in the fridge to defrost overnight and cook according to recipe directions:)