1 package pesto sauce mix
8 boneless skinless free range organic chicken breasts
4 slices provolone cheese, cut in half
1 (4 ounce) can sliced mushrooms
Prepare pesto sauce according to package direction.
Heat oven to 350 degrees.
Spray rectangular dish (9 by 12 inch) with no-stick spray.
Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
Place chicken in baking dish.
Spread pesto sauce evenly over chicken breasts.
Cover each breast with ½ slice of provolone cheese.
Spread mushrooms over cheese.
Bake in oven for 45- 50 minutes.
Serve with pasta.