Parmesan Chicken

1/4 cup butter [2 Tbsp]
1/2 tsp garlic salt [1/4 tsp]
6 large boneless skinless chicken breasts [3 breasts]
1 cup Parmesan [1/2 cup]
1 cup bread crumbs [1/2 cup]
2 Tbsp fresh chopped parsley [1 Tbsp]
1/2 tsp fresh chopped thyme [1/4 tsp]
2 tsp seasoned salt [1 tsp]

Materials: 1-13x9 foil pan, saran wrap, 1 large freezer bag, 1 quart size freezer bag, foil for lid.

ASSEMBLY
Mix breading ingredients together.  In a separate bowl, melt butter and garlic salt.  Dip chicken in butter mixture, then in bread crumb mixture and place in foil 13x9 pan.  Pour any remaining butter over chicken.  Cover with plastic wrap, then foil, and label with cooking instructions.  Add spaghetti and spaghetti sauce in separate freezer bags to be prepared with the meal.

COOKING INSTRUCTIONS
Frozen: Remove plastic wrap and foil.  Bake at 350 for 50-60 minutes
Thawed: Remove plastic wrap and foil.  Bake at 350 for 40-45 minutes

Serve over spaghetti with spaghetti sauce over all and sprinkle with parmesan cheese

**Post Edit**Since I made the Baked Spaghetti this month, I decided to do Alfredo sauce instead of the Spaghetti sauce. Just to mix things up a little bit!