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Baked Havarti Chicken

Baked Havarti Chicken

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    9 h 30 m
BCWEBB

BCWEBB

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 2720 mg
  • 109%

Based on a 2,000 calorie diet

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.
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Reviews

RACHAEL
27

RACHAEL

12/2/2006

Unreal. This is fantastic. I wasnt too sure about this when I was reading the ingredients, but my husband loves anything with chilies and cheese. Not only is it great, but its so easy. Will make again and again. McCormicks makes a great greek seasoning.

mzleslie1218
20

mzleslie1218

4/14/2007

My family loves when I make this for dinner. So easy too. I let the chicken thaw out in the fridge in the italian dressing, and cook the sauce the night before. Than the night I want to make the dinner, throw the chicken in the oven, cook up some egg noddles, heat up the sauce and dinner is on. Leftovers are great the next day. Perfect everytime. I leave out the peppers because of the kids, and the dinner is still delicious.

KIMMYKUP
13

KIMMYKUP

3/22/2006

This dish was very good, however, it was a bit too salty. The next time I make it I will use unsalted butter and garlic powder instead of garlic salt. You can always add salt to taste, but you can't remove it once it has been added. The Havarti is slightly salty as well, so this could have added to the problem. Once these adjustments have been made, this will be perfect, and it's very easy to make as well.

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