PLACE chicken in an even layer in Reynolds Handi-Vac Vacuum Food Bag. Pour 1/4 cup pesto over chicken; squeeze freezer bag to coat both sides of chicken. Arrange chicken in an even layer with food touching the textured layer inside the bag. Seal bag.

VACUUM bag with Vacuum Sealer until bag tightens around chicken. FREEZE immediately. When ready to cook, defrost completely in the refrigerator.

PREHEAT oven to 350°F. Shake flour in a large size Reynolds Oven Bag; place in 13x9x2-inch baking pan. Add remaining pesto; squeeze bag to blend in flour.

ADD defrosted chicken mixture to bag; arrange evenly in pan.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 20 to 23 minutes or until chicken is done. Stir chicken before serving.

REYNOLDS KITCHENS TIP: Toss linguine with sun-dried tomatoes. Top with pesto chicken and sprinkle with parmesan cheese before serving.

Number of Servings: 4

Nutrition Information:
(Per Serving)

calories		425
grams fat		16
% calories from fat		35
milligrams cholesterol		105
milligrams sodium		646
grams carbohydrates		20
grams fiber		3
grams sugar		48