Dennis Malloy shares delicious Italian Flag Chicken recipe

Everyone knows how much I love cooking. Today I decided to share my delicious Italian Flag Chicken recipe to get you ready for the summer.

Ingredients:

- 4 cloves of garlic (diced)
- 2 variety package of mushrooms (diced)
- 3 smaller chicken breasts (not cutlets)
- 1 small jar of basil pesto
- 1 small jar of sundried tomato pesto (BF Brand - Bella Famiglia) is a good choice
- 1 small container of crumbled goat cheese (substitute any cheese if you like)

Preparation:

Sauté mushrooms and garlic together in a little bit of olive oil and two pats of butter. Add salt and pepper to taste. Add three tablespoons of balsamic vinegar and reduce down for 1 minute. When mushrooms are soft and half of their original size, spread them over the bottom of a 6 X 9 inch pyrex baking dish and set aside. Pre-heat oven at 375.

Now dredge chicken breasts in flour seasoned with salt, pepper and garlic powder. Sauté in a small amount of olive oil and butter at medium high heat for two minutes each side til a medium brown crust forms. Place each piece on top of the mushrooms in the baking dish and top with one stripe of sun-dried tomato pesto, one stripe of goat cheese and one stripe of basil pesto to replicate the colors of the Italian flag.

Cover with aluminum foil and bake for 20 minutes at 375 degrees. Remove from oven. Remove foil and Buon Apetito!