Cindi's Quick Chicken Pesto (A Weeknight Quick & Easy Dish)

• 1 jar classico traditional basil pesto
• 8 breaded chicken cutlets, not cooked (I come from Long Island so we have Italian meat shops in abundance, you can bread your own cutlets)
• 8 slices provolone cheese, cut in strips
• 2 medium onions
• 1 red pepper
• 12 cup olive oil

1. 1.
2. Saute the onions & red pepper in olive oil until the onions are caramelized.
3. 2.
4. Fry your Chicken Cutlets in pan with olive oil until cooked.
5. 2.
6. In a baking pan sprinkle 2 tablespoons olive oil on the bottom of the pan.
7. 3.
8. Place the cooked breaded chicken cutlets on in the pan.
9. 4.
10. Put the caramelized onions/red pepper on top of the chicken cutlets.
11. 5.
12. Put the Pesto sauce on top of the chicken cutlets
13. 6.
14. Top each cutlet with provolone cheese.
15. Bake at 350 for 10-15 minutes.

basil pesto, chicken cutlets, provolone cheese, onions, red pepper, olive oil

Taken from www.food.com/recipe/cindis-quick-chicken-pesto-a-weeknight-quick-easy-dish-477660 (may not work)