Picante Pesto Chicken

This meal was inspired by my friend Jared.  But I have to take it to another level, of course.  It's basically a smothered chicken dish seasoned with pesto.  I used my iron skillet.

1) Browned a pair of chicken breasts in butter and then add a little stock, covered and cooked for 50 minutes.
2) Remove the Chicken add crudely chopped Portobello mushrooms, onion and garlic.  Cover and simmer for 5 minutes.
3) While the shrooms simmer, coat the chicken with pesto.
4) After the 5 minutes from step 2, I placed the chicken back in the iron skillet, covered and placed it in the oven @ 300 degrees for 90 minutes.  The lower temp and time roasted the meat to perfection.
5) Top the breasts with cheese.  Here's where the picante comes in.  I used a boutique cheddar made with habaneros and mango!  Place back in the oven and turn on the broiler.  Cook to melt and bubble the cheese to perfection.

I served it with zucchini, onions and carrots made with butter, water, lemon juice and seasoned with dill and a little salt.