Tuscan Style Chicken by Jackie

*adapted from original recipe by Once A Month Mom http://onceamonthmom.com/hellmanns-tuscan-glazed-chicken/

Ingredients:

1/3 cup Hellmann’s Real Mayonnaise

3 Tbsp. diced roasted red peppers

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/2 tsp. dried parsley

pinch crushed red pepper flakes

6 boneless, skinless chicken breast halves

Assembly:
Trim all fat from chicken breasts.  Flatten chicken breasts to 1/4" thickness.

You can do this two different ways:  1.  Lay a large piece of Glad Press 'n Seal on the counter.    Place 4 breasts on top.  Cover with another piece of Press 'n Seal.  Seal well around the edges.  2.  Place 3 breasts into a Ziploc freezer bag.  Seal. 

 Pound meat with a meat tenderizer.  (I'm sure you can tell - Mine is over 20 years old!)  Move chicken to a tray lined with waxed paper or plastic wrap.  I ran out, so I had to use foil.  Foil works, is not ideal for later steps, as the chicken sometimes freezes to the foil.

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.  This usually takes 3-4 hours.  Place frozen chicken breasts in a gallon size Ziploc freezer bag.  Label and freeze.

 

Serving Day:

Option 1:  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.

 

Option 2:  Cook from frozen.  Bake on 425 for 45 minutes, or until internal temperature reaches 165-170 degrees.