Pesto-Olive Chicken and Roasted Potatoes

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.


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. Place in an ungreased 13x9 in. baking pan. Spoon pesto over chicken and 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.
*Total time for both including prep is 35 mins.