Chicken Pesto Roll-Ups

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 cup prepared pesto, divided
• 1 pound medium fresh mushrooms, sliced
• 4 slices reduced-fat provolone cheese, halved

1. Preheat oven to 350u0b0. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts.
2. Coarsely chop half of the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure with toothpicks. Place seam side down on top of the sliced mushrooms.
3. Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks.

chicken breast halves, pesto, fresh mushrooms, provolone cheese

Taken from www.tasteofhome.com/recipes/chicken-pesto-roll-ups/ (may not work)