Pesto Prosciutto Chicken Casserole

Ingredients

• 5-6 boneless, skinned chicken thighs
• 1/2 tsp onion powder
• 3 oz grated Parmesan cheese
• 5-6 broad slices of prosciutto
• 2 cups grated Italian cheeses ( at least two varieties, like, Asiago, Parmesan, Provolone, Mozzarella and Romano),
• Italian seasonings (like, oregano, dried basil, marjoram, thyme and savory)
• 4 oz can mushrooms
• 10 oz jar Pesto sauce (like Classico or Buitoni)
• non-stick olive oil spray

Directions

1. Pre-heat oven to 450 degrees.
2. Lightly coat the boneless chicken thighs with a bit of the olive oil spray, dust with the Italian seasonings and onion powder. Place on a rack so the chicken fat will drip off during the initial roasting process. Pop into the pre-heated oven for 20-25 minutes. This is to par-cook the chicken, and render out some of the chicken fat. Remove from the oven and allow to cool for 10-15 minutes.
3. Roll the chicken thighs in the grated Parmesan cheese, and layer out onto a class or ceramic baking dish. Sprinkle some additional Italian seasonings on top and then, spread the Pesto sauce evenly over all the pieces of chicken.
4. Add a layer of the semi-hard grated Italian cheeses, like the Asiago and Romano.
5. Next, layer the prosciutto slices on top of the cheese, and then layer in more cheese, like the Mozzarella and Provolone.
6. Finally, add the sliced mushrooms.
7. Turn the oven down to 350 degrees, and bake the dish until the top is slightly browned and bubbly, about 45 minutes to an hour.
8. Allow to cool a bit before serving.