My personal favorite is Chicken Cordon Bleu. We make zillions of them, freeze them individually, and then take out as many as we'd like and pop them into the oven--half an hour later, we've got most of dinner ready.
I make my batch when boneless, skinless chicken breasts are on sale. You'll need a half a slice (or so) of deli ham and a small chunk/slice of cheese (we like mozarella) for each chicken breast, plus eggs, flour and bread crumbs for coating. My kids and I (and sometimes Dad) make an assembly line and making 8 or 9 meals takes an hour plus cooking time.
You slice the chicken breast on the side and insert the cheese and ham. I wrap the ham around the cheese as this seems to make it easier to keep in there. I use a sharp knife, put my (clean
hand over the chicken, press down and slice through the larger side of the breast, about 3/4 of the way through the breast--but if it's not perfect, don't worry about it.
Then you coat the breast with flour, then dip completely in egg mixed with cold water. Then coat in breadcrumbs. Place it on a cookie sheet and when that's full, stick it in the refrigerator for at least a half an hour. (You can keep making them, if you're so inclined, then start cooking.)
After the half hour, you heat oil (enough to coat the bottom of the frying pan) and brown the breasts on both side. They don't have to be completely cooked through--just brown. Then place them in a baking dish and bake at 350 for a half an hour.
Take them out, allow them to cool briefly, then transfer them to a cookie sheet. Once the cookie sheet is loaded up, put it in the freezer--overnight is best. In the morning, peel them off and freeze in ziploc bags--as many as you want for one meal, or in bulk because you can take out as many as you like.
To reheat, put in baking dish and bake at 350 degrees for a half an hour.
Another easy chicken dish is Chicken Enchiladas.
Take a couple of boneless/skinless breasts (one for each member of the family) and boil them in water until cooked. Cut them in bite-sized pieces, but don't discard the water.
Empty a can of cream of chicken soup (or two, if using more than 2 breasts) into a good-sized frying pan and use the water from the cooked chicken to make it creamy. While allowing to boil, add the chicken and some chopped up chiles until you like the taste. (Some people prefer less rather than more, and some of my babies did NOT prefer chile at all...) Tear up corn tortillas into bite sized pieces and add them until your mixture is not runny and liquid but fairly solid. (Sorry, I don't know how else to describe this.) Plop the whole mess into a baking dish (or half, followed by cheddar cheese, then the rest) and cover with cheddar cheese. You can cover with saran wrap at this point and freeze. To reheat (or to serve from that point), bake in the oven at 350 (uncovered) until hot and bubbly. From nonfrozen state, this is 30 minutes or so. From a frozen state, it can take 45 minutes to an hour.
HTH Congrats on the soon-to-be-new-addition!
