Yield: 1 Servings
|4||Boneless, skinless chicken breast halves|
|Salt and pepper|
|1 tablespoon||Olive oil|
|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.