Can I cook chicken saltimbocca and then freeze it? What's the best way to thaw and reheat?
I want to make chicken saltimbocca for a friend who is about to have surgery and needs some easy freezer meals. This is her favorite meal. I want to make it as easy as possible for her and cook it ahead of time so all she'll have to do is heat it up. Do you think I can cook the chicken and then freeze it? If so, how do you recommend she heat it up so it doesn't dry out?