Chicken Parmesan

1/3 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
3/4 tsp. Italian Seasoning
1/2 tsp. Garlic Powder
1 lb. boneless skinless chicken breasts
1 egg, beaten
1 can (8 oz) tomato sauce ***
3/4 C. shredded mozzarella cheese

To freeze: Combine first four ingredients in a shallow bowl. Dip each chicken breast in beaten egg, and then roll in bread crumb mixture to evenly coat.

Place chicken on a greased cookie sheet or jellyroll pan. Bake in preheated
375' F. oven 10 min. Turn chicken over; bake 10-12 min. or until chicken is thoroughly cooked.

Freeze in 1 gallon bag with separate bags of sauce and shredded cheese.

To serve: Thaw overnight in the refrigerator. Reheat chicken in 375' F. oven until heated through and crust is crispy. Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake an additional 3 minutes or until cheese is melted.

***I substituted spaghetti sauce for the tomato sauce and included pasta for you to serve it on.