| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless, skinless chicken breast halves |
|
|
Salt and pepper |
| 1 |
tb |
Olive oil |
| 4 |
tb |
Pesto |
| 4 |
oz |
Mozzarella cheese, thinly sliced |
| 1 |
c |
Sliced mushrooms |
INSTRUCTIONS
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@JUNO.COM>
on Feb 28, 1997.
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