Pesto chicken

Yield: 1 Servings

Measure Ingredient
4 \N Boneless, skinless chicken breast halves
\N \N Salt and pepper
1 tablespoon Olive oil
4 tablespoons Pesto
4 ounces Mozzarella cheese, thinly sliced
1 cup Sliced mushrooms

Place the chicken breasts between sheets of wax paper and pound until thin.

Sprinkle with salt and pepper. In a large skillet, heat the oil over medium heat and lightly brown the chicken on both sides. Remove the pan from the heat.

Spread 1 tablespoon pesto over each chicken breast. <Honestly, most of the time I use the packaged DiGiorno stuff in the dairy aisle. I think it's excellent and SOOOOO much easier than making my own.> Cover each piece with a slice of cheese. Place the mushrooms in the pan around the chicken. Cover and cook over low heat for about 10 minutes or until done.

Posted to EAT-L Digest 27 Feb 97 by Elyse G Nathanson <jordanzmom@...> on Feb 28, 1997.

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