Meals: serves 4-6	1	2	3	4	5	6
Ingredients:
Italian salad dressing	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.
fresh fryer parts	2-3 lbs.	5-6 lbs.	8-9 lbs.	11-12 lbs.	14-15 lbs.	17-18 lbs.
grated parmesan cheese	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
dry bread crumbs	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
parsley flakes	2 T.	1/4 C.	1/3 C.	1/2 C.	2/3 C.	3/4 C.
paprika	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
salt	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
pepper	1/4 t.	1/2 t.	3/4 t.	1 t.	1-1/4 t.	1-1/2 t.

Containers:

1-gallon freezer bags for chicken, quart freezer bags for crumbs.

Assembly Directions:

To Pre-Bake on Cooking Day:  Pour salad dressing in a large bowl.  Add the chicken parts to the dressing, coating well.  Cover and chill about 4 hours, or overnight.  Turn chicken in the dressing occasionally.

Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet.  Spoon excess dressing over the chicken.  Bake at 350º for 1 hour, or until thickest piece is done.

To Bake on Serving Day:  Pour chicken parts and salad dressing into a freezer bag.  Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into a quart-sized freezer bag.  Attach to the bag of chicken or put both bags into a larger freezer bag.

Freezing and Cooking Directions:

 

Pre-Baked Chicken:

Remove from oven and cool.  Put baked chicken pieces into a freezer bag or rigid freezer container.  Label and freeze.

To serve, place chicken in a 9x13 baking dish or pan.  Warm in 400º oven for 10 minutes or until warmed through.

 

Non-Baked Chicken:

Seal, label, and freeze.  To serve, thaw marinated chicken and crumb mixture.  Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9x13 pan or on a cookie sheet.  Spoon excess dressing over the chicken.  Bake at 350º for 1 hour or until thickest piece is done.

Comments:

Having the chicken already baked can really come in handy if you don’t have an hour before dinnertime. We especially recommend pre-baking dark meat poultry because it stays moist during re-heating.  Diet dressing works fine.  Foil-lined cookie sheets help speed the clean up if you bake lots of chicken on Assembly Day.