Parsley Parmesan Chicken - cooking recipe

Ingredients

1/4 cup Italian salad dressing
2 -3 lbs fresh fryer chicken parts or 2 -3 lbs chicken breasts
1/2 cup grated parmesan cheese
1/3 cup dry bread, crumbs
2 tablespoons parsley flakes
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Asembly Directions - Bake on Cooking Day.
Pour chicken parts and salad dressing into a freezer bag. Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into another gallon -sized freezer bag. Put both bags into another gallon freezer bag. Seal, label, and freeze.
To serve: Thaw marinated chicken and crumb mixture overnight in refrigerator. Remove chicken one or two at a time from marinade bag (reserve marinade) and put in crumb mixture bag - shake to coat, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350\u00b0 for 1 hour or until thickest piece is done. It is handy to foil line the baking pan to speed clean up!
Assemby Directions - Pre-Bake for Cooking Day.
Pour salad dressing in a large bowl. Add the chicken parts to the dressing, coating well. Cover and chill about 4 hours, or overnight. Turn chicken in the dressing occasionally. Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350\u00b0 for 1 hour, or until thickest piece is done. It is handy to foil line the baking pan to speed clean up! Remove from oven and cool. Put baked chicken pieces into a freezer bag or rigid freezer container. Label and freeze.
To serve: Place frozen chicken in a 9x13 baking dish or pan. Warm in 400\u00b0 oven for 10 minutes or until warmed through.