Chicken Pesto

This was easy and was packed with flavor.  I served it with lightly butter noodles.  Hubby thought it would be great with a light alfredo sauce over the noodles.  It was a hit with the whole family!! 

Pesto Chicken
8 boneless, skinless chicken breasts or 12-13 tenders

breadcrumbs (I used parmesan flavored)

6 slices provolone cheese

4-6 oz. sliced mushrooms

1 cup fresh basil leaves

1 teaspoon minced garlic
3/4 cup olive oil
1/2 cup pine nuts
3/4 cup parmesan cheese
Place basil, garlic, pine nuts and parmesan in a food processor and process about 15 seconds.  Add oil a little at a time until all the oil is used. Or until the desired consistancy is achieved.
Heat oven to 350 degrees
Spray a 9 x 13 dish with cooking spray.  Moisten chicken with a little water, shake of excess and coat in the breadcrumbs. Place chicken in the dish.

Spread the pesto sauce over the chicken.

Spread mushrooms over the sauce.

Cut provolone slices into pieces and cover the dish.

Cover and bake for 30 minutes.

Remove cover and bake for 10-15 minutes more.

Not the prettiest dish, but it is delicious!!



Linked to:

Tuesday at the Table

Tempt My Tummy Tuesday

Mouthwatering Monday