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      Recipe July 3: Chicken with Pesto, Pecans and Bacon

      Chicken with Pesto, Pecans and Bacon

      Yield: 6 servings

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      6, 4 ounce boneless skinless, chicken breasts

      6 tablespoons basil pesto

      1/2 teaspoon kosher salt (optional)

      1/4 teaspoon black pepper

      1/2 cup canned sliced mushrooms

      1/4 cup chopped pecans

      1/4 cup bacon bits

      1 cup shredded Mozzarella cheese

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      Instructions:

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      1. Preheat oven to 350 degrees.

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      1. Spray baking sheet with non-stick coating.

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      1. Place 6 chicken breasts on pan.

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      1. Spread 1 tablespoon basil pesto on each breast.

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      1. In small mixing bowl, combine the following:

        1. 1/2 teaspoon kosher salt (optional)

        2. 1/4 teaspoon black pepper

        3. 1/2 cup sliced mushrooms

        4. 1/4 cup chopped pecans

        5. 1/4 cup bacon bits

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      1. Spread evenly over each chicken breast and top with mozzarella cheese.

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      Cooking Instructions: Bake 40 to 45 minutes (30 to 35 minutes for regular entre) or until internal temperature reads 165F on an instant read thermometer. Serve hot!

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