8 boneless, skinless chicken breasts or 12-13 tenders
6 slices provolone cheese
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.
Cut provolone slices into pieces and cover the dish.
Cover and bake for 30 minutes.
Remove cover and bake for 10-15 minutes more.