TO REFRIGERATE: Let cool before refrigerating in an airtight container for up to 4 days. Reheat in the microwave, covered, for 30 to 60 seconds, until warm.
TO FREEZE: Coat the uncooked chicken breasts in the bread crumbs and place them in a 9-by-9- inch foil pan. Sprinkle the cheese over the chicken. Pour the tomato sauce into a separate airtight, freezer-safe container and tuck it inside the foil baking dish. Seal with an airtight covering of storage wrap and foil. Label with the recipe name, cooking directions, and date prepared. Freeze for up to 6 months. Thaw overnight in the fridge. Remove the wrap, re-cover with the foil, and bake in a 350°F oven according to step 3, then follow steps 4 and 5
