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Italian Hasselback Chicken Breasts

(2)
  2 reviews
  • 15 min prep time
  • 45 min total time
  • 5 ingredients
  • 4 servings
  • Pinterest
    2K
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  • Save
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Kids will love chicken stuffed with meat and cheese. The recipe is impressive, but comes together in a cinch!

Stephanie Chavez 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

  • 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.
  • 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 INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1137.5
% Daily Value
Total Fat
88.5g
136%
Saturated Fat
7.9g
39%
Cholesterol
241.3mg
80%
Sodium
2030.2mg
85%
Total Carbohydrate
9.9g
3%
Dietary Fiber
3.7g
15%
Sugars
2.7g
Protein
78.4g
% Daily Value*:
Vitamin C
49.50%
50%
Calcium
58.20%
58%
Iron
43.90%
44%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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