Tasty Thursday-Italian Edition

Tasty Thursdays is a weekly blog challenge where you get to think back on your week and pick the tastiest thing you ate.  It can be for any meal, homemade or store-bought.  Feel free to share a picture, a recipe, or where you got it from!

I’ve loved pesto for ages now, but thought it too insanely expensive to purchase or create at home.  With the opening of a new grocery store near me, I was able to find some inexpensively, so I made this for dinner last week, and my husband loved it!  My son, not so much….

Chicken Pesto


Photo by Dine & Dish

  • Prep Time: 20 mins
  • Total Time: 1 hr 10 mins
  • Servings: 8

About This Recipe

“This was my daughter’s favorite dish (along with some of her friends). She enjoyed it so much that we had to make it a weekly recipe.”


    • 1 package pesto sauce mix
    • 8 boneless skinless chicken breasts
    • breadcrumbs
    • 4 slices provolone cheese, cut in half
    • 1 (4 ounce) cans sliced mushrooms


  1. Prepare pesto sauce according to package direction.
  2. Heat oven to 350 degrees.
  3. Spray rectangular dish (9 by 12 inch) with no-stick spray.
  4. Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
  5. Place chicken in baking dish.
  6. Spread pesto sauce evenly over chicken breasts.
  7. Cover each breast with ½ slice of provolone cheese.
  8. Spread mushrooms over cheese.
  9. Bake in oven for 45- 50 minutes.
  10. Serve with pasta.

I used Tyson Parmesan Herb breaded chicken tenders in place of the breadcrumbs and raw chicken listed here.  Prepare according to package directions, adding pesto and cheese as listed above.