Skip to main content

Italian Hasselback Chicken Breasts

(0 reviews)
Italian Hasselback Chicken Breasts
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4
  • Pinterest
    2K
  • Fave
    0
  • Email
    0
  • Facebook
    455
  • Print
    0

  • Pinterest
    2K
  • Fave
    0
  • Email
    0
  • Facebook
    455
  • Print
    0

Kids will love chicken stuffed with meat and cheese. The recipe is impressive, but comes together in a cinch!

Ingredients

1
cup sun-dried tomato-pesto sauce
1
package (8 oz) sliced fresh mushrooms
4
boneless skinless chicken breast halves
4
slices mozzarella or provolone cheese, cut into strips
10
slices salami, chopped

Directions

  • 1 Heat oven to 350°F. Coat bottom of 11x7- or 12x8-inch (2-quart) glass baking dish with 1 tablespoon from 1 cup sun-dried tomato-pesto sauce.
  • 2 Arrange 1 package (8 oz) sliced fresh mushrooms in single layer in bottom of dish. Coat mushrooms with some of remaining sauce.
  • 3 In tops of 4 boneless skinless chicken breast halves, make slices from top to almost bottom and 3/4-inch apart to form pockets; be sure not to cut all the way through. Spread 1 to 1 1/2 tablespoons of sauce over each chicken breast half, making sure to also coat inside of pockets.
  • 4 Fill pockets with strips cut from 4 slices mozzarella or provolone cheese and 10 slices salami, chopped. Place chicken over mushrooms in dish. Coat tops of chicken with remaining sauce.
  • 5 Bake 30 minutes or until instant-read thermometer inserted into chicken (not into filling) reads 165°F.
Tips  

Serve with one 8-oz can of Pillsbury™ refrigerated crescent dinner rolls, baked.

The mushrooms can be omitted in this recipe, if you’d prefer.

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet