Pesto-Olive Chicken Recipe
Pesto-Olive Chicken Recipe photo by Taste of Home

Pesto-Olive Chicken Recipe

Publisher Photo
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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

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.

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.
Originally published as Pesto-Olive Chicken in Simple & Delicious January/February 2010, p17

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.

Medium-Bodied Red Wine

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

Reviews for Pesto-Olive Chicken

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (7)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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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.

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