Spread the flour on one plate, the breadcrumbs mixed with Italian seasoning on another, and the beaten eggs in a shallow dish.

Flatten each piece of chicken by pressing down on the thickest part or by laying the breast between two pieces of plastic wrap and pounding it with a meat tenderizer or a cooking pot.

Coat each piece of chicken with flour, dip in the beaten egg, and coat with the seasoned breadcrumbs.

Place the breaded chicken on a parchment paper-lined cookie sheet and place in the freezer for an hour or two.

Transfer the chicken to a large resealable freezer bag. Remove the excess air and seal.

Fill one quart-sized (medium) freezer bag with the mozzarella slices and place the red sauce in another quart-size bag. Staple the three bags together above the seal.

Freeze.

Thaw in the refrigerator overnight.

Place chicken in a single layer on a greased baking dish.

Bake uncovered at 375° for 20 minutes.

Pour the red sauce over the chicken and bake for another 10 minutes or until the internal temperature reaches 165°.

Place a slice of cheese on top of each piece of chicken and bake until melted.

Serve with pasta and additional red sauce.