Trim all fat from chicken breasts. Flatten chicken breasts to 1/4" thickness.
Here is a method I've found successful for flattening chicken.
- Lay a large piece of Glad Press 'n Seal on the counter.
- Place 6 breasts on top.
- Cover with another piece of Press 'n Seal.
- Seal well around the edges.
- Pound meat with a meat tenderizer. Move chicken to a tray lined with parchment paper.
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.
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.