Tuesday, December 23, 2008

Pesto Chicken

1 pkg pesto sauce mix (or prepared pesto)
8 boneless/skinless breasts (I used 5 large breasts and cut them in half)
unseasoned breadcrumbs
1/2 c. melted butter
sliced provolone cheese (or mozzerella)

Preheat oven to 350. Prepare sauce as directed on pkg. Dip breasts in melted butter then coat in breadcrumbs. Place in greased 9x13 pan. Spread pesto over the tops as generously as you'd like and then top with provolone cheese. Cover with foil and place in oven for 45 - 50 minutes. Remove foil when 15 minutes remain to brown cheese on top.

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