Put the shredded Mozza cheese in a medium resealable bag and seal.
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.
Staple the medium bag to the large one above the seal to ensure there are no leaks. Lay flat in the freezer.
Cooking Instructions:
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.
Notes
This recipe also works well with boneless, skinless chicken thighs (approx. 2 lbs.)