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Pesto-olive chicken


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Rate this recipe 4.8/5 (17 Votes)


  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup prepared pesto
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 can (4-1/2 ounces) chopped ripe olives
  • 1 cup (4 ounces) shredded provolone cheese


Adapted from


Step 1

•Flatten chicken slightly. Place in an ungreased 13-in. x 9-in. baking dish. Spoon pesto over chicken; top with mushrooms and olives.
•Bake, uncovered, at 400° for 15-18 minutes or until a thermometer reads 170°. Sprinkle with cheese; bake 1-2 minutes longer or until cheese is melted. Yield: 4 servings.

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