2 breasts skinless, boneless chicken breast halves
1 large onion, diced
2 tablespoons extra-virgin olive oil
1 small red bell pepper, diced
1 cup sliced mushrooms
1 (20 ounce) can chopped parsley
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
In a large skillet, heat olive oil over medium heat. Add chicken and onion, and reduce heat to low; cook, stirring, for 2 to 3 minutes; add remaining 1/2 cup olive oil.
In a large bowl, toss mushrooms, parsley, salt and pepper. Season with thyme, sugar, pepper, salt and pepper. Stir into chicken mixture. Add chicken mixture, olives and mushrooms.
Return skillet heat to medium over medium heat. Stir together chicken and onion mixture with lemon and bell pepper mixture; heat, stirring, about 10 minutes.
Dredge chicken breasts in flour and dot with cheese. Place back in skillet with mushrooms, bell pepper, pesto, parsley mixture, salt/pepper mixture. Drizzle into a 9x13 inch baking dish.
Bake at 375 degrees for 40 to 45 minutes or until bird is cooked through and juices run clear.