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Pesto-Olive Chicken Recipe

Pesto-Olive Chicken Recipe

Give weeknight dining a lift with this hearty, dressed-up chicken entree. You'll find many of the ingredients right in your pantry. —Cristy King, Scott Depot, West Virginia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 cup prepared pesto
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 can (4-1/2 ounces) chopped ripe olives
  • 1 cup (4 ounces) shredded provolone cheese

Directions

  • 1. Preheat oven to 400°. Flatten chicken slightly. Place in an ungreased 13x9-in. baking dish. Spoon pesto over chicken; top with mushrooms and olives.
  • 2. Bake, uncovered, 15-18 minutes or until a thermometer reads 165°. Sprinkle with cheese; bake 1-2 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Facts

1 serving equals 490 calories, 29 g fat (10 g saturated fat), 124 mg cholesterol, 1,117 mg sodium, 8 g carbohydrate, 3 g fiber, 49 g protein.

Reviews for Pesto-Olive Chicken

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MY REVIEW
Reviewed Jan. 7, 2015

"A family favorite. All 11 of us enjoy this dish."

MY REVIEW
Reviewed Mar. 20, 2014

"I also used the fresh mushrooms, sauteed them a little bit before adding to the dish. It was very tasty!"

MY REVIEW
Reviewed Jun. 27, 2013

"This was not the least bit good. Would'nt even consider trying it again."

MY REVIEW
Reviewed Jun. 12, 2012

"This was wonderful! I used fresh mushrooms (sauteed for a little while before putting with the chicken), and used mozzarella instead of provolone because that's what I had on hand. It was just absolutely terrific! Great company meal, too. Thanks for sharing - it's a wonderful recipe."

MY REVIEW
Reviewed Mar. 31, 2012

"i've had this recipe for awhile, always meaning to make it. i'm sorry i waited so long! it was GREAT! everyone loved it even the kids. the only thing i did differently was that i used sliced provolone cheese and used fresh mushrooms. AWESOME! i will make this often!!!"

MY REVIEW
Reviewed Dec. 29, 2011

"I made this dish using 6 chicken breasts, 2 jars of mushrooms, only half a can of chopped olives, and sliced provolone. Next time I will use fresh mushrooms because we like them better. The sliced provolone worked great because I could just top each breast with one slice. This was extremely flavorful and only needed minor tweaks per our taste preference! I used the same amount of pesto the recipe called for."

MY REVIEW
Reviewed Sep. 30, 2011

"Loved it! Great combination of flavors.....thank you!!"

MY REVIEW
Reviewed Sep. 13, 2011

"This was so easy to make and tastes so good. We liked it so much I'm making it again tonight for book club"

MY REVIEW
Reviewed Dec. 27, 2010

"So simple, but it really has a great taste. Definitely will make again."

MY REVIEW
Reviewed Oct. 4, 2010

"This is an amazingly simple and delicious dish. I would not change a thing and will make it often."

MY REVIEW
Reviewed Sep. 28, 2010

"Would make this again. Great flavor."

MY REVIEW
Reviewed Sep. 21, 2010

"I thought this was good and easy. I cut it in half and made it for two. I used a good Italian Pesto."

MY REVIEW
Reviewed Sep. 19, 2010

"I did not care too much for this because the pesto was a little too strong for me. I also do not like mushrooms, so i skipped that on mine. However, my friend had mushrooms on his & loves the pesto & he really enjoyed this so i gave it 3 stars."

MY REVIEW
Reviewed Mar. 7, 2010

"Next time I think I will use less pesto. The recipe calls for half a cup and I found that too much."

MY REVIEW
Reviewed Mar. 3, 2010

"my family LOVED this, im making it again for dinner tonight with asparagus and a salad ...mmmmmm!!! thanks for sharing !!"

MY REVIEW
Reviewed Feb. 9, 2010

"----We buy a value pack of chicken and then use it to try two or three recipes. If we don't get around to the recipes, then we just make something we already know or freeze the chicken.

-----We used traditional basil pesto. There are a lot of other pesto combinations at our
supermarket...but I would not venture a guess as to how they would taste in this recipe.
-----We used mozarella cheese...similar and melts easily. The store only had a package of provolone that could be put on a few sandwiches and cost 6 dollars....we thought dicing it into tiny pieces at that cost would be ridiculous.
-----We used shitake mushrooms...but felt that they did not have a strong enough mushroom taste. Next time, we will try the usual mushroom-pieces-and-stems or experiment with cooking fresh mushrooms
before making the recipe.
-----In the magazine, this was served alongside a roasted potato recipe.
-----Next time, we want to pair this with a
Pinot Noir."

MY REVIEW
Reviewed Jan. 29, 2010

"My son and I loved this! It was so flavorful. Ican't wait to eat the leftovers."

MY REVIEW
Reviewed Jan. 2, 2010

"Wow! Everyone loved it! My husband asked me to make it again! I mixed the chopped olives and mushrooms with the pesto and spooned it over the chicken. Worked great!"

MY REVIEW
Reviewed Jan. 1, 2010

" Can't access.....have to be a subscriber......
"

MY REVIEW
Reviewed Jan. 1, 2010

"This recipe is quick,easy, and delicious. Good enough for a company meal."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.