Lemon Pesto Chicken Recipe
Keyword: lemon pesto chicken
  • 3-4 boneless skinless chicken breasts
  • 1/2 cup jarred pesto sauce
  • 1/8 cup lemon juice
  • pinch of salt and pepper
  • 1/2 cup shredded mozzarella cheese
  • optional: 1 tsp. lemon rind
  1. Put the shredded mozza cheese in a medium resealable bag and seal.
  2. Place the chicken breasts in a large sized resealable bag. Add the pesto, lemon juice, salt, and pepper. If you want some extra zip, toss in some lemon rind. Remove the excess air from the bag and seal.
  3. Staple the medium bag to the large one above the seal to ensure there are no leaks. Lay flat in the freezer.
  4. On the day of cooking, thaw. Put the chicken in a casserole dish. Bake at 375° for 30 minutes, covered. Uncover and top with the mozzarella cheese and bake for another 5 minutes. Turn the oven to broil and cook for another 3-5 minutes.