Pesto-Olive Chicken and Roasted Potatoes

This is 1 meal that I will totally make again and again! It was even better than I thought it would be:) So we'll start with the Roasted Potatoes:

3 lbs. small red potatoes scrubbed and quartered

2 T. canola oil

1/3 c. prepared horseradish

1/4 c. whole grain mustard

2 T. butter melted

In a large bowl, toss potatoes with oil. Divide the potatoes between 2 greased baking sheets. Bake at 400* for 30 mins.

Meanwhile, in a small bowl, combine the horseradish, mustard and butter. I left out the horseradish since we don't care for it around here and we didn't miss it I'm sure:)

Spoon over potatoes and toss to coat. Bake 5 to 7 mins longer or until tender. Makes 10 servings.

And voila! Yummy looking and tasting potatoes!

Now for the chicken...1st the ingredient list:

4 boneless skinless breast halves

1/2 c. prepared pesto

2 jars {4-1/2 oz. each} sliced, drained mushrooms

1 can {4-1/2 oz} chopped ripe olives

1 c. {4 oz.} shredded provolone cheese

Flatten the chicken slightly.

This is about right:)

Place in an ungreased 13x9 in. baking pan. Spoon pesto over chicken, top with mushrooms and olives. Cover with foil and bake at 400* for 15 to 20 mins.

Remove from oven and sprinkle with cheese. Bake uncovered 5 to 7 mins longer or until cheese is melted and juices run clear.

This is what it should look like after baking.

Here is the final result- delicious and easy to make and get to the table.

Total time for both including prep is 35 mins.

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