6 boneless, skinless chicken breasts
3/4 cup Italian bread crumbs
3/4 cup fresh shredded parmesan cheese
just under ½ cup real mayonnaise
Brush each piece of chicken with mayonnaise. I use a pastry brush. Combine bread crumbs and parmesan in a bowl. Coat each chicken breast with the crumb mixture. It is helpful to give a gentle pat to help the shredded cheese adhere. Lay pieces of chicken flat in a gallon size Ziploc freezer bag. This will help to keep pieces from sticking to each other, which would allow smaller families to take fewer pieces at a time to cook, if desired. Seal and label bag. Freeze flat.
Thaw completely. Transfer to baking dish & bake at 350F for 45 minutes or until chicken is done (165F). Serve with cooked spaghetti noodles and red pasta sauce.