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Monday, October 4, 2010

Chicken Mozzarella Roll-Ups by Wendy

Found this at
6 small (4 oz. each) boneless, skinless chicken breasts
4 pcs roasted red peppers (available in jars), about 2" x 5", ribs and membrane trimmed, patted dry (I substituted 1 orange pepper, cooked to softened, in the microwave and cut into strips.
2 cups canned, plain tomato sauce, divided
18 large, fresh basil leaves, rinsed and patted dry
6 oz. shredded mozzarella cheese, (I substituted Italian cheese mix)

1. Place chicken breast on a cutting board and pound thin until 1/4" thick, with rolling pin, meat tenderizer or the bottom of a heavy skillet, being careful not to tear meat, until it is the shape of a 4" x 8" rectangle.

2. With long 8" side edge toward you, layer each piece with 3 basil leaves, 1 piece of roasted red pepper (or my 2 slices of orange peppers), and 2 tablespoons of the shredded mozzarella (reserve remaining mozzarella for later). Roll one long edge towards other long edge to enclose fillings - like a wrap - making sure the edges overlap slightly. Fold in the loose ends and secure with toothpicks on each side.

3. Pour 1 cup of the tomato sauce in a 9 x 12 baking dish that's at least 2 inches deep, and distribute sauce evenly over bottom of dish. Sprinkle with Oregano or Italian Seasoning for a little more flavor.

4. Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1 cup tomato sauce (about 2 Tablespoons each).

5. Sprinkle the remaining 6 Tablespoons of shredded mozzarella (1Tablespoon each) over the top of each chicken roll. Cover with plastic wrap and foil, then place in freezer.

To Serve: Thaw completely. Remove plastic wrap and cover with foil. Bake 375 degrees for 30 minutes then uncover and bake until cheese melts and browns on top.


  1. We enjoyed the flavor of these. They took quite a long time to cook through.

  2. This had good flavor, but did take a really long time to cook. I was glad for the heads up from the other post.