I had a request to share one of the recipes I used in my Once a month Freezer cooking day.
Basil Pesto Chicken
1/2 cup Bail Pesto
4 Boneless Chicken Breasts cut into serving pieces
1/2 cup mozzarella cheese - grated
Spread 1/4 cup basil pesto in bottom of 8x8 baking dish.
Top with chicken pieces
Smother with remaining 1/4 pesto and top with shredded cheese.
At this point you could seal, label, and freeze it.
When ready to cook, thaw in fridge and cook at 375 for 20-25 minutes.