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Pesto Mushroom Chicken

 Pesto Mushroom Chicken
My husband is an avid hunter, so we enjoy lots of game, But when I cook chicken, this is the recipe I turn to. Pesto, cheese and mushrooms make it special. —Jennifer Tomlinson, Hamilton, Montana
4 ServingsPrep/Total Time: 25 min.


  • 4 boneless skinless chicken breast halves
  • Salt and pepper to taste
  • 5 tablespoons olive oil
  • 1 cup loosely packed fresh basil leaves
  • 1/2 cup chopped walnuts
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/3 cup grated Parmesan cheese
  • 4 slices part-skim mozzarella cheese
  • 1 cup sliced fresh mushrooms


  • Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper.
  • In a large skillet, cook chicken in 1 tablespoon oil for 5-10
  • minutes on each side or until juices run clear.
  • Meanwhile, for pesto, combine the basil, nuts, garlic, salt and
  • Parmesan cheese in a blender or food processor; cover and process
  • until well blended. While processing, gradually add remaining oil in
  • a stream. Spoon over chicken. Top each with a slice of mozzarella.
  • Sprinkle mushrooms around chicken. Cover and cook for 5 minutes or
  • until cheese is melted and mushrooms are tender. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 425 calories,

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Pesto Mushroom Chicken (continued)

Nutritional Facts: 31 g fat (5 g saturated fat), 78 mg cholesterol, 484 mg sodium, 4 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.