Pesto-Olive Chicken

• 4 boneless skinless chicken breast halves (6 oz. each)
• 12 cup prepared pesto sauce
• 2 (4 1/2 ounce) jars mushrooms, drained
• 1 (4 1/2 ounce) canchopped ripe olives
• 1 cup shredded provolone cheese

1. Bake uncovered at 400 degrees for 15 make 1-2 minutes longer or until cheese is melted and chicken juices run clear.

chicken breast halves, pesto sauce, mushrooms, olives, provolone cheese

Taken from www.food.com/recipe/pesto-olive-chicken-416083 (may not work)