Baked Havarti Chicken recipe

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Ingredients

4 boneless, skinless chicken breast halves
Italian dressing
1 tablespoon Greek seasoning, or to taste
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
½ teaspoon garlic salt
1 (8 ounce) package sliced fresh mushrooms
salt to taste
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill

Nutrition Info

482.5 calories
carbohydrate: 12.7 g
cholesterol: 109.8 mg
fat: 33.7 g
fiber: 1.5 g
protein: 33.2 g
saturatedFat: 12.3 g
servingSize: -
sodium: 2612.9 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Marinate chicken in Italian dressing and Greek seasoning in a bowl, at least 30 minutes.

  3. Place chicken in a 9x13-inch baking dish. Sprinkle top with additional Greek seasoning.

  4. Bake in preheated oven until no longer pink in center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  5. Melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, bring to a boil. Stir in mushrooms, reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Seasoning mixture with salt.

  6. Arrange green chili peppers lengthwise and Havarti cheese on top of chicken. Return to the oven and bake until cheese has melted, about 5 minutes. Top chicken with mushrooms and pan juices.

Recipe Yield

4 servings

Recipe Note

Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.

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