Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breast halves Salt and pepper to taste

  2. 5 tablespoons olive oil

  3. 1 cup loosely packed fresh basil leaves

  4. 1/2 cup chopped walnuts

  5. 2 garlic cloves, minced

  6. 1/2 teaspoon salt

  7. 1/3 cup grated Parmesan cheese

  8. 4 slices part-skim mozzarella cheese

  9. 1 cup sliced fresh mushrooms

Instructions Jump to Ingredients ↑

  1. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in 1 tablespoon oil for 5-10 minutes on each side or until juices run clear. Meanwhile, for pesto, combine the basil, nuts, garlic, salt and Parmesan cheese in a blender or food processor; cover and process until well blended. While processing, gradually add remaining oil in a stream. Spoon over chicken. Top each with a slice of mozzarella. Sprinkle mushrooms around chicken. Cover and cook for 5 minutes or until cheese is melted and mushrooms are tender. Yield: 4 servings.


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