Lemon Pesto Baked Chicken

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READY IN: 50mins
SERVES: 4
YIELD: 4 breasts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place chicken, pesto and lemon juice into a large zip tight freezer bag.
  • Remove air from bag and close.
  • With your hands massage bag to combine chicken, pesto and lemon juice. Set aside.
  • Load cheese into a small freezer safe zip top bag. Squeeze out air and close.
  • (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.
  • Label outer bag using a permanent marker with contents, date assembled and cooking instructions.
  • Freeze.
  • Remove contents from outer bag.
  • Place cheese bag in the refrigerator.
  • In the refrigerator thaw bag of Lemon Pesto Chicken over night.
  • Preheat oven to 375 degrees.
  • When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil.
  • Bake for 25-30 minutes, covered.
  • Remove foil and sprinkle cheese on the top of the chicken.
  • Bake for 5 minutes.
  • Turn broiler on high and broil for 5 minutes.
  • Serve over pasta.
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