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Ingredients
- 4 x Boneless, skinless chicken breast halves
- Â Â Salt and pepper
- 1 Tbsp. Extra virgin olive oil
- 4 Tbsp. Pesto
- 4 ounce Mozzarella cheese, thinly sliced
- 1 c. Sliced mushrooms
Directions
- Place the chicken breasts between sheets of wax paper and lb. till 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 Tbsp. 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 min or possibly till done.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 439g | |
| Calories 974 | |
| Calories from Fat 618 | 63% |
| Total Fat 68.93g | 86% |
| Saturated Fat 20.19g | 81% |
| Trans Fat 0.06g | |
| Cholesterol 178mg | 59% |
| Sodium 1264mg | 53% |
| Potassium 900mg | 26% |
| Total Carbs 8.63g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.16g | 1% |
| Protein 79.7g | 128% |
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