- Pound chicken to ½-inch thick; salt and pepper as desired. Sprinkle both sides with Onion Onion Seasoning.
- In large skillet, heat 2 tablespoons oil over medium heat. Add chicken; sauté until browned and internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
- Meanwhile, in small microwave-safe bowl, combine remaining 1½ tablespoons oil, Dried Tomato & Garlic Pesto Mix and water. Microwave on HIGH 30 seconds. Stir in Parmesan; let stand 5 minutes.
- Top chicken with pesto and cheese slices. Remove from heat and cover; let stand 5 minutes to allow cheese to melt.
Makes 6 servings. Serve with Creamy Herb Linguine.
Make ahead & freeze: Prepare step 1 and place in a gallon freezer bag. Combine step 3 ingredients except Parmesan in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
For leftovers Chicken Sandwich recipe: Place 2 cooked chicken breasts in a storage container. Refrigerate up to 2 days.