Sunday, October 6, 2019

Oven-Baked Italian Hasselback Chicken

You’ll love this hasselback, girl!  If you ever had any other hasselback chicken, you’ve got to try this Oven-Baked Italian Hasselback Chicken loaded with salami, cheese and topped with a tomato pesto sauce. Only 6 ingredients! Serves 4 Total Time: 45 minutes 


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


Preheat 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.

Arrange 1 package (8 oz) sliced fresh mushrooms in single layer in bottom of dish. Coat mushrooms with some of remaining sauce.

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.

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. Bake 30 minutes or until instant-read thermometer inserted into chicken (not into filling) reads 165°F. Gnam Gnam! 

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