Chicken Breasts Stuffed
with Mushroom Pesto
1/2 pound medium-size mushrooms
3 medium-size plum tomatoes
1 tsp Signature Spices Nutty Basil Pesto Seasoning
4 tsps soy sauce
6 medium-size chicken-breast halves (about 3 pounds)
1/4 tsp garlic salt
salt to taste
Preheat oven to 450 degrees F. Finely chop mushrooms. Seed and dice
tomatoes. In nonstick 10-inch skillet over high heat, cook mushrooms,
tomatoes, and soy sauce until all liquid evaporates and mushrooms are
golden. Remove skillet from heat; stir in Nutty Basil Pesto Seasoning and
garlic salt. Let cool slightly.
Carefully push fingers between skin and meat of chicken-breast halves to
form a pocket; place some mushroom mixture into each pocket. Place
breasts, skin-side up, in 17" by 11 1/2" roasting pan; sprinkle salt. Bake 35 to
45 minutes until juices run clear when chicken is pierced with a knife.
