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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-

By Stephanie Chavez

September 20, 2016

Ingredients

cup sun-dried tomato-pesto sauce

package (8 oz) sliced fresh mushrooms

boneless skinless chicken breast halves

slices mozzarella or provolone cheese, cut into strips

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 770
Calories from Fat: 500

% Daily Value

Total Fat: 55g; 85%
Saturated Fat 15g 77% Trans Fat 1/2g
Cholesterol: 170mg; 56%
Sodium: 1410mg; 59%
Potassium: 720mg; 21%
Total Carbohydrate: 9g; 3%
Dietary Fiber 2g 8% Sugars 3g
Protein: 57g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 40%; 40%
Iron: 30%; 30%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 6 1/2 Fat;