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Italian Hasselback Chicken Breasts

  • Prep 15 min
  • Total 45 min
  • Ingredients 5
  • Servings 4

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

Stephanie Chavez
September 20, 2016

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

Steps

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  • 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.

Expert 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

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