Pesto Chicken4 Chicken breasts3 Tbsp pesto, divided 1 garlic clove 1/2 tsp salt 1/4 tsp pepper 2 potatoes, diced and cooked 2 plum tomatoes, diced In a large bowl, combine chicken, 2 Tbsp pesto, 1 minced garlic clove, salt and pepper. Place each breast of chicken on a square of aluminum foil. In a bowl, combine potatoes, tomatoes and 1 Tbsp pesto sauce. Divide vegetable mixture among foil squares, seal. To Freeze: Freeze in freezer safe container. To Reheat: Heat oven to 400 degrees. From defrosted, bake 25 minutes or until chicken is done. From Frozen, bake 75 minutes or until chicken is done. |