I think this would be very easy and quick to do when bringing the chicken home from the store.

Parmesan Stuffed Chicken Breasts
4 chicken breasts, bone in & skin on
1/4 cup unseasoned bread crumbs
1/2 cup oregano
1/4 cup Parmesan cheese, grated
1 teaspoon garlic, minced
Salt and Pepper to taste (Use more than you think you'll need on this one!)
Optional: Add 2 TBS of dried thyme for a little more flavor

Freezer Instructions:
In a small bowl, mix the breadcrumbs, oregano, Parmigiano and garlic. Season the mixture with salt and pepper.
Carefully loosen the chicken skin with fingers. Divide the oregano mixture into equal mounds and tuck the oregano mixture under the skin, pushing down to spread out. Season the chicken breasts with salt and pepper. Wrap each breast individually with plastic wrap and then place all of the breasts in a large ziptop freezer bag.
Using packing tape, affix the cooking label and place in the freezer.
Cooking Instructions:
Thaw.
1. Unwrap the chicken and place the breasts in a roasting pan covered with cooking spray.
2. Bake until the skin is crispy and the chicken is cooked through, about 30 minutes. An instant-read thermometer inserted should register 165 degrees.