INGREDIENTS
12 oz
Rotisserie chicken breast, skinless boneless
4
Portobello mushrooms, large
1
Red onion, peeled and cut into 1/4-in.-thick slices (about 8 slices), small
1/3 cup
Pesto, prepared
1/4 tsp
Black pepper, freshly ground
3/8 tsp
Kosher salt
1
Cooking spray
1 tsp
Olive oil
3 oz
Mozzarella cheese, part-skim