4 Breasts, chicken, halves,
— broiler/fryer, boned, — skinned 1/2 c Breadcrumbs, Italian style
1/2 c Pesto, prepared
4 Cheese, provolone, slices
2 tb Parsley, chopped
Place the bread crumbs in a shallow dish. Add the chicken breast halves, one piece at a time, turning to coat. Place the chicken in a single layer in an oiled baking pan. Spoon the pesto over the chicken. Top each breast with one slice of cheese, and 1/2 tablespoon of parsley. Bake in 350 F oven for about 20 – 25 minutes or until the chicken is fork tender. Cook: Yvette T. Carozza, Central Falls, Rhode Island Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622