Freezing this dish before baking results in chicken that is tender, moist and fresh-tasting.

Spinach-Stuffed Chicken Breasts

In a medium skillet, heat olive oil over medium heat. Sauté garlic until tender. Add spinach; cook until wilted. Remove from heat; stir in sundried tomatoes, thyme, salt and pepper until well mixed. Stir in 1/2 cup of the Parmesan and the cream cheese.

To flatten chicken breasts, place one at a time in a quart freezer bag or in double thickness of plastic wrap. With a rolling pin or the flat side of a meat mallet, pound to 1/2-inch thickness. Spread about 3 rounded tablespoons spinach mixture on rough side of chicken, leaving a 1-inch border; roll up tightly. Secure each with a toothpick. Place chicken in a 9-by-13-inch baking dish. For sauce, whisk together chicken broth, lemon juice and mustard; pour over chicken.

To serve tonight, preheat oven to 375 degrees. Combine remaining 1/4 cup Parmesan cheese and breadcrumbs; sprinkle over chicken. Bake, uncovered, for 35 to 45 minutes or until internal temperature of chicken is 165 degrees. Strain sauce; serve with chicken.

To freeze for later, cover baking dish tightly with plastic wrap and foil. Label and freeze up to 3 months. Thaw in refrigerator, covered, for 36 to 48 hours. Remove plastic wrap and foil. Combine 1/4 cup Parmesan and breadcrumbs; sprinkle over chicken. Bake, uncovered, in a 375 degrees oven for 65 to 75 minutes or until internal temperature is 165 degrees. Strain sauce; serve with chicken.