Instructions: Place the chicken breasts between sheets of wax paper and pound until thin.

Sprinkle with salt and pepper. In a large skillet, heat the oil over medium heat and lightly brown the chicken on both sides. Remove the pan from the heat.

Spread 1 tablespoon pesto over each chicken breast. (Honestly, most of the time I use the packaged DiGiorno stuff in the dairy aisle. I think its excellent and SOOOOO much easier than making my own.)

Cover each piece with a slice of cheese. Place the mushrooms in the pan around the chicken. Cover and cook over low heat for about 10 minutes or until done.

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