Recipe - Pesto Chicken

4 Boneless, skinless chicken
breast halves
Salt and pepper
1 tablespoon Olive oil
4 tablespoon Pesto
4 ounce Mozzarella cheese, thinly
cut or sliced up
1 cup Sliced mushrooms

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 EATL Digest 27 Feb 97 by Elyse G Nathanson jordanzmom@JUNO.COM
on Feb 28, 1997.