Instructions

• Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. If any chicken breasts are thick, pound them to an even, thinner thickness.
• Melt 1/4 cup butter if not already melted.
• Put 1/2 cup Italian breadcrumbs in a shallow dish. Brush both sides of each of the 6 chicken breasts with the melted butter, then press each breast into the breadcrumbs to coat both sides. Place the coated breasts in the prepared baking dish in a single layer.
• Bake the chicken uncovered for 20 minutes.
• While the chicken bakes, heat 1 teaspoon olive oil in a skillet over medium heat. Add 8 ounces sliced fresh mushrooms and sauté until they release their juices and most of the liquid has evaporated, about 5–8 minutes. Remove from heat.
• After the initial 20 minutes of baking, remove the dish from the oven. Spoon 1/4 cup prepared basil pesto evenly over the 6 chicken breasts.
• Divide the sautéed mushrooms evenly over the pesto-topped chicken, then place 1 slice provolone cheese on top of each breast (6 slices total).
• Return the dish to the oven and bake an additional 10–20 minutes, until the chicken is cooked through and no longer pink in the center (safe internal temperature is 165°F) and the cheese is melted.
• Remove from oven and let the chicken rest for about 5 minutes before serving.