Ingredients: |
Ingredients: 4 boneless, skinless chicken
breast halves
1 (8 ounce) package sliced
fresh mushrooms
2 (4 ounce) cans whole green
chili peppers, drained, and
sliced lengthwise
4 ounces sliced Havarti cheese with dill
Cavender's All Purpose Greek seasoning
Italian dressing
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt
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Directions: |
Directions:1. Preheat oven to 400 degrees F (200 degrees C).
2. Marinate chicken in Italian Dressing and Greek
Seasoning, if using, for a minimum of 30 minutes.
3. Place chicken in a 9 x 13 inch baking dish. Sprinkle
top with additional Greek seasoning, if desired, and bake
in preheated oven for approximately 25 minutes, or until
no longer pink in center and juices run clear.
4. Shortly before chicken is done, melt butter in a
skillet over medium-high heat until bubbling. Pour in wine,
Worcestershire sauce, and garlic salt, and bring to a boil. Stir in
mushrooms. Reduce to a simmer, cover, and cook until mushrooms
are tender, about 3 to 5 minutes. Adjust seasoning with
salt as needed.
5. Remove chicken from the oven. Lay green chili slices on
top of each breast, then top each chili with a slice of
cheese. Return to the oven until cheese has melted.
6. Remove chicken from the oven, top with mushrooms and
their pan juices, and serve. |
Personal
Notes: |
Personal
Notes: Grilled zucchini and squash go well with this. Get a foil vegetable bag or make one of your own with tin foil. Slice zucchini and squash and add Zesty Italian dressing, salt, and pepper. Place in foil bag. Grill until tender. Usually about 20-30 minutes.
Long grain wild rice also goes well with this. Cook the rice according to the directions on the box and place chicken on top of rice.
Make sure you get the Havarti cheese with dill.
Dylan told me this was the best thing I have made for him. That is a compliment coming from him. He is so picky!
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This recipe for Baked Havarti Chicken is from