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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My husband is an avid hunter, so we enjoy lots of game, But when I cook chicken, this is the recipe I turn to. Pesto, cheese and mushrooms make it special. —Jennifer Tomlinson, Hamilton, Montana Ingredients:
4 boneless skinless chicken breast halves |
salt and pepper to taste |
5 tablespoons olive oil |
1 cup loosely packed fresh basil leaves |
1/2 cup chopped walnuts |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/3 cup grated parmesan cheese |
4 slices part-skim mozzarella cheese |
1 cup sliced fresh mushrooms |
Directions:
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.
2. 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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