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
Trying to feed the family a home cooked meal, save money and enjoy life in all its' craziness!