Pesto Stuffed Chicken

4 large boneless skinless chicken breasts
10 oz prepared bail pesto
1 small yellow or white onion, chopped
8 oz marinara with basil, oregano and garlic
1/2 C grated pizza cheese (mozzarella, provolone, Parmesan, Romano)
Salt and Pepper

Cut chicken breasts in half widthwise. Place one hand on top of the breasts and carefully slice the breast in half from the side. Don’t cut all the way through the breast and open it like a book. It will look like the shape of a heart kind of. Sprinkle the insides with salt and pepper. Spread the right half of your chicken breasts with 1 to 1.5 tablespoons of the prepared pesto. Fold the left half of the chicken breasts back over the right side and sprinkle with salt and pepper. Sprinkle onions on the bottom of a 9×13 pan. Place breasts over the top of the onions. Open the marinara sauce and spoon two to three Tablespoons over each breast until all the sauce has been used. Sprinkle each chicken breast with two to three tablespoons of cheese.Cover the pan with foil and freeze.

Label: When you are ready to cook the chicken please thaw in the fridge for two days. Then bake 350 degrees for 30minutes. Then remove foil and bake 5-10 additional minutes to brown the cheese.