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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (159g) Recipe makes 8 servings The following items or measurements are not included below: pesto sauce mix |
||
| Calories 182 | ||
| Calories from Fat 47 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 78mg | 26% | |
| Sodium 200mg | 8% | |
| Potassium 365mg | 10% | |
| Total Carbohydrate 0.8g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.3g | ||
| Protein 31.3g | 62% | |
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Ingredients
- 1 package pesto sauce mix
- 8 boneless skinless chicken breasts
- breadcrumbs
- 4 slices provolone cheese, cut in half
- 1 (4 ounce) can sliced mushrooms
Directions
1
Prepare pesto sauce according to package direction.2
Heat oven to 350 degrees.3
Spray rectangular dish (9 by 12 inch) with no-stick spray.4
Moisten chicken with water, shake off excess, and coat complete with bread crumbs.5
Place chicken in baking dish.6
Spread pesto sauce evenly over chicken breasts.7
Cover each breast with ½ slice of provolone cheese.8
Spread mushrooms over cheese.9
Bake in oven for 45- 50 minutes.10
Serve with pasta.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #647638
On Oct 7, 2008
Loved this!!!! My 7 year old even ate it and I have some leftover for dinner for another night. It was easy and tasty, my two favorite things! It's a keeper!
From: Chef #844881
On Sep 19, 2008
I made this last night and paired it with parmesan pesto pasta which was wonderful. I made it as directed, except with no mushrooms. It was great. I also dipped chicken in butter rather than water for just a little xtra flavor. It was heavenly. I cooked with tinfoil over the top till the last 15 minutes. this might be good with mozzarella cheese on top rather than provolone too. Just an idea.
From: MadzMom
On Apr 15, 2003
Scrumptious! What an easy yet delicious dish! My husband loved it as well. I dipped it in melted butter prior to the breadrumbs and served it with parmesan & garlic pasta. It was extremely moist. We'll make -and recommend- this dish often! Thanks!
From: EFG
On Sep 8, 2003
Very good. Now a family favorite. Just wish I'd quit losing my printout and having to print it yet again. I make as instructed, except cover loosley with foil for the first half to prevent cheese overbrowning. My husband will be so happy it's on the menu again tonight. He loves to take it to work leftover the next day. Thanks very much for a new family staple!
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