6 fresh, boneless chicken breast
4 eggs, beaten
1/4 cup bottled salsa (not chunky)
1/4 teaspoon salt
2 cups Panko breadcrumbs
2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
Cut Monterey Jack cheese into 6 equal pieces. Cut a pocket into the side of each chicken breast -- don't cut all the way through. Place one piece of cheese in the pocket of each chicken breast. Use 2-3 wooden toothpicks if needed to secure the cheese in the pocket.
In a shallow pan, mix together eggs, salsa, and salt. In a separate pan, combine the Panko crumbs, chili powder, cumin, garlic salt, and oregano. Dip each chicken breast in the egg mixture to coat, then dip the breast in the Panko crumb mixture. Place coated breast in shallow baking dish. Freeze for one hour. Then wrap each chicken breast in plastic wrap or use Ziploc perfect portions freezer bags. Place all servings into one larger freezer bag and label.
To serve: Thaw. Carefully unwrap chicken breasts. Place 1/4 cup butter in a 9 x 13 baking dish and put in oven while it is preheating to 375°. As soon as the butter is melted, remove the pan from the oven. Place chicken in dish turning to coat with butter. Bake uncovered about 35 to 40 minutes or just until done. Serve immediately and garnish with a side of salsa, sour cream, avocado slices, and tomatoes.
*Due to the large size of chicken breast used each family will actually receive half of a recipe.
Adapted from: Don't Panic More Dinner's in the Freezer