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8 chicken breasts
salt
pepper
oil
2 pints sour cream
1 lb crumbled bleu (or Roquefort) cheese
4 cloves garlic

Season chicken breasts with salt and pepper and brown in oil in skillet over medium heat. In a bowl combine reminaing ingredients. Divide chicken breasts into two feezer containers and then pour half of sauce in each container. Cool and freeze

On cooking day:
Defrost and place chicken in casserole. Bake in 350F preheated oven for 45 minutes or until cooked through.