Spinach Pesto Chicken Breasts

By calypan

Ingredients

• 1-1/2 cups (2 oz) chopped fresh spinach (packed)
• 2 T. basil pesto
• 1/3 cup diced onion
• 1/3-1/2 cup sliced mushrooms
• 1/4 cup sun-dried tomatoes in oil, coarsely chopped
• 2 boneless, skinless chicken breast halves
• 2-3 T. grated Parmesan cheese

Preparation

Step 1

Preheat oven to 375.

Mix spinach and pesto together; set aside. Saute onions and mushrooms in 1 T. butter or olive oil for a few minutes until softened. Remove from heat and add sun-dried tomatoes. Stir well and add to spinach-pesto mixture.

Spread half of mixture on bottom of baking dish. Place chicken breasts on top and cover with remaining mixture. Cover dish with foil.

Bake for 20 minutes. Remove foil, sprinkle with parmesan and cook uncovered for 15 minutes.