Baked Pesto Chicken
1 pound boneless chicken breast, sliced into tender size
1/2 cup basil pesto
3/4 Tablespoon lemon juice
1 1/2 cups green beans
1/2 cup shredded mozzarella cheese
1-8x8 pan
Spread 1/4 of the pesto into the bottom baking pan. Place chicken on top of the pesto, spread on the remainder of the pesto. Add green beans on top of the chicken pesto mix. Cover baking pan tightly with foil, label, and freeze.
To serve: thaw in fridge. Cook at 375 uncovered for 25 minutes. Remove pan from oven, top with cheese, and cook for another 5-7 minutes.
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