Heavenly Pesto Olive Chicken, Super Easy and Fast

Well, it’s raining again, though thankfully the wind has let up because I was worried about my chickens ending up in Oz.  Being stuck inside means I have lots of time to play in the kitchen and boy, have I!  Last night’s dinner is a favorite around these parts and it is so easy, it will blow you away.  My mushroom hater and pesto skeptic both did a little dance around the kitchen for this one, proving my theory that anything can be hidden under cheese if you play it cool enough and make it taste yummy.

I halved the recipe since it was just the boys and me, but a little does go a long way with this rich, yet not overpowering dish.  I would not cut the recipe in half again, however because there was much sorrow when they realized there would be no leftovers for tonight.  Pretty high praise when Friday nights are usually “Fantastic Family Night” in our house.  This means a favorite dish and a movie or board game, usually followed by popcorn and whatever crazy snack I throw together.

Next time you get home late and crave a little gourmet food on fast food time, this is the ticket!  Let me know what you all think!

Pesto Olive Chicken with Mushrooms

Prep time: 5-10 minutes (most of this time spent fighting plastic wrap)           Cook time: about 17 minutes
Ingredients

4 boneless, skinless chicken breasts

1/2 cup prepared pesto

4.5-12 oz canned, sliced mushrooms (2 little cans or 1 big one)

1 small can chopped olives

1 cup shredded provolone cheese (you can substitute with mozzarella, parmesan, etc.)

Garlic salt, pepper, Tony’s etc. to taste

Directions

Place the chicken breasts between 2 pieces of plastic wrap, leaving plenty of room around Pesto Olive 3.jpgthe edges for the chicken to “spread,” and flatten with a meat mallet until 1/3 – 1/2 inch thick.

Place the chicken in the bottom of a 13 X 9 baking dish and cover with the pesto, spreading evenly.  Sprinkle with garlic salt, pepper and Tony’s, if desired, to taste.  Top with mushrooms and then olives.

Bake, uncovered at 400 degrees for 15 minutes.  Remove from oven, sprinkle with cheese and then return to oven for an additional 2 minutes, until cheese is melted and chicken juices run clear.

Serve, sit back and bask in the glory.

 

 

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