Pesto Mushroom Chicken

• Meat

  • 6 Chicken breasts, boneless skinless

• Produce

  • 8 oz Mushrooms, fresh

• Condiments

  • 1/4 cup Basil pesto, prepared

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Italian breadcrumbs

• Dairy

  • 1/4 cup Butter
  • 6 slices Provolone cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 6 boneless skinless chicken breasts
• ¼ cup butter, melted
• ½ cup Italian breadcrumbs (or regular)
• ¼ cup prepared basil pesto
• 1 teaspoon olive oil
• 8 ounces sliced fresh mushrooms
• 6 slices provolone cheese

Directions

• Preheat oven to 350 degrees and spray a baking dish with cooking spray.
• Brush chicken with butter and coat completely with bread crumbs.
• Place chicken in baking dish and bake for 20 minutes.
• While chicken is baking heat olive oil in a skillet and sautee mushrooms until they give up their juice.
• After 20 minutes of baking, spoon pesto sauce evenly over chicken breasts and top with mushrooms.
• Cover each breast with a slice of provolone cheese and bake in the oven for an additional 10-20 minutes or until chicken is no longer pink.
• Serve with a side of pasta tossed in additional pesto if desired.