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.