Trim all fat from chicken breasts. Flatten chicken breasts to 1/4" thickness. To do this, I lay a large piece of Glad Press 'n Seal on my counter. Place 4 breasts on top. Cover with another piece of Press 'n Seal. Seal well around the edges. Pound meat with a meat cleaver. (I'm sure you can tell - Mine is over 20 years old!) Move chicken to a tray lined with waxed paper. I ran out, so I had to use foil. Foil works, is not ideal for later steps.
Mix remaining ingredients in a bowl. Spread evenly on top of all 6 chicken breasts.
Place tray in the freezer and flash freeze the chicken. This means, leave chicken in freezer until each piece is individually frozen. Place chicken breasts in a gallon size Ziploc freezer bag. Label and freeze.
Take out the number of chicken breasts that you would like to cook. Place them in a baking dish. If any of the topping is stuck to bag, try to add it to the top of the chicken breasts. Thaw completely. Bake at 425 for 20-25 minutes or until cooked through.