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Pesto-Olive Chicken

 Pesto-Olive Chicken
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • Preheat oven to 400°. Flatten chicken slightly. Place in an
  • ungreased 13x9-in. baking dish. Spoon pesto over chicken; top with
  • mushrooms and olives.
  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.