Baked Havarti Chicken

Baked Havarti Chicken

182
BCWEBB 0

"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 483 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 2613 mg
  • 105%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

182
  1. 237 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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...

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...