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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% | |
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: ELS
On Jul 15, 2008
OH MY GOSH, this was SO good! I figured w/ such high ratings that it would be but I guess I was skeptical b/c it seemed too easy to make! It is fantastic. I followed directions but used spray butter instead of water before coating with breadcrumbs (I used Italian-style). I also used Classico brand pesto in a jar (my ghetto walmart did not carry the Knorr sauce packet and this was all I could find). I also used sliced fresh mushrooms and put the cheese on top. I kept covered with foil until last 10 minutes. So good! This recipe will definitely take varsity status in my recipe rotations!
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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