Chewin'

the News

April 2002

Parsley Parmesan Chicken

Click here to go to a Printer Friendly Page

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.