Since we got our new oven, I've been doing roast chicken pieces a lot. Since I like to do pretty much everything in bulk, I'll cut up the breasts into strips and cover with the crumb or otherwise prepapre it.
Freeze in meal sized portions (and labelled) and I toss it all in the freezer. The day before we are going to eat it I pop it in the fridge to defrost and then into the oven for dinner time.
I would much rather get my hands messy and crumby once, and then be good for a few weeks. It also means that i can do the time consuming crumbing bit at a convenient time, not at disaster whyisn'tdinnerreadyyet!!!! time.
I only ever do this with fresh chicken, so it only gets frozen once.
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