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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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