2 boneless/skinless chicken breasts; ea. sliced in 1/2 horizontally
1 small vidalia onion,thinnly sliced
1 small jar of roasted red peppers; drained, patted dry and sliced into strips
2 tbsp pesto sauce
2-4 thin slices of smoked gouda cheese
2-4 baby portabello mushrooms, sliced
1/4 c italian bread crumbs
1 tbsp parmesan cheese
1 tbsp chilled butter
black pepper

Can be assembled right in baking dish. Start with bottom half of each breast, placed in dish side by side. Place 1 tbsp. of pesto sauce on each breast bottom and spread evenly.

Next place strips of roasted red peppers (about 5-6 thin strips). Separate the sliced onion into rings and place 3-4 rings per breast, adding more to taste. Next place sliced portabello mushrooms to cover onion layer. Last layer is the smoked Gouda cheese, using enough to cover the last layer.

Top each with the other half of chicken breast.

Blend bread crumbs and parmesan cheese and sprinkle on top of chicken. Season with black pepper to taste.

Cut butter into chunks and place on top of crumbs.

Bake in a pre-heated 375 degree oven for 20-30 minutes. Bake covered with foil for the first 15 minutes, uncovered for remaining time until browned. Yields 2 sevings

Submitted by: Dolly