Frozen easy-to-cook chicken question...?

I want to make my oven-chicken-kiev recipe easier to make. Basically it involves pounding flat a chicken breast, putting a piece of garlic- and parsley-laced butter on top and pinning up the sides with toothpicks. I then dip the whole thing in an egg wash, coat it in cornflake crumbs and paprika, and bake at 350 for about 45 minutes. It's a family favorite (and a Betty Crocker recipe, incidentally).

But I want to make it somewhat easier to prepare on weekdays. The way I see it I have 2 options: do it all up including coating, but instead of putting it in the oven, put it in the freezer. This would mean I'm freezing it raw, and would need to bake it from the frozen state (I don't have a microwave).

The other option would be to prepare AND cook the entire thing, then freeze individual portions and thaw/cook them in the oven when I want to serve them. They'd probably need less time, obviously there'd be no threat of undercooking (since they're fully cooked already), and might taste nearly as good.

Any opinions? My favorite chef is out of town....