Chicken Parmesan

Ingredients:
6-8 chicken tenders
1/2 c. italian style breadcrumbs
1 c. grated parmesan cheese
1 egg
(or substitute store bought frozen tenders for first 4 ingredients)

1&1/2 c. grated mozzarella
1 jar marinara sauce (or 3 cups frozen)
1 disposable aluminum 8x8" square pan
salt and pepper

The prep:
- put shredded mozzarella into small ziplock baggie
- put jarred marinara sauce into a ziplock baggie.
- spray bottom of aluminum pan with non-stick cooking spray
- combine bread crumbs and parmesan cheese
- whisk 1 egg with 1 T. water to make an egg wash.
- salt and pepper each side of the chicken tenders
- dip each chicken tender in egg wash to coat and then into cheesy crumbs until coated.
- place in pan. they can be touching, but be careful not to overlap the chicken too much. Your creating one layer in the bottom of the pan.

To freeze:
- lay ziplocks of cheese and sauce on top of chicken, laying each as flat as possible. With a Sharpie, write cooking directions on piece of aluminum foil large enough to cover pan. Add a green sticker.
- Cover pan with foil. Freeze.



Cooking Directions:
- To cook from Thawed. Bake chicken tenders in pan @ 400* for 10 minutes until they are browned and crispy. Add marinara sauce and top with cheese. Cook an additional 5-10 minutes until sauce is hot and cheese is melted.

- To cook from Frozen. Bake chicken tenders in pan @ 350* for 15-20 minutes until they are browned and crispy. Add marinara sauce and top with cheese. Cook an additional 5-10 minutes until sauce is hot and cheese is melted.

- Serve with pasta and a side salad or place chicken parmesan onto toasted hogie rolls and top with fresh spincah leaves for a chicken parm sub. Now you're cooking!