Lemon Pesto Baked Chicken

• 4 small boneless skinless chicken breasts
• 1/2 cup pesto sauce
• 1/8 cup fresh lemon juice
• 1/2 cup shredded mozzarella cheese
• 8 ounces dry pasta

1. Place chicken, pesto and lemon juice into a large zip tight freezer bag.
2. Remove air from bag and close.
3. With your hands massage bag to combine chicken, pesto and lemon juice. Set aside.
4. Load cheese into a small freezer safe zip top bag. Squeeze out air and close.
5. (This is an optional step to keep everything together). Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close.
6. Label outer bag using a permanent marker with contents, date assembled and cooking instructions.
7. Freeze.
8. Remove contents from outer bag.
9. Place cheese bag in the refrigerator.
10. In the refrigerator thaw bag of Lemon Pesto Chicken over night.
11. Preheat oven to 375 degrees.
12. When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil.
13. Bake for 25-30 minutes, covered.
14. Remove foil and sprinkle cheese on the top of the chicken.
15. Bake for 5 minutes.
16. Turn broiler on high and broil for 5 minutes.
17. Serve over pasta.

chicken breasts, pesto sauce, lemon juice, mozzarella cheese, pasta

Taken from www.food.com/recipe/lemon-pesto-baked-chicken-530766 (may not work)