In a large bowl, combine chicken, 2 Tbsp pesto, 1 minced garlic clove, salt and pepper.
Place each breast of chicken on a square of aluminum foil.
In a bowl, combine potatoes, tomatoes and 1 Tbsp pesto sauce. Divide vegetable mixture among foil squares, seal.
To Freeze: Freeze in freezer safe container.
To Reheat: Heat oven to 400 degrees. From defrosted, bake 25 minutes or until chicken is done. From Frozen, bake 75 minutes or until chicken is done.