Baked Havarti Chicken

Baked Havarti Chicken
  • 4 boneless, skinless chicken breast halves
  • Italian dressing
  • 1 tablespoon Greek seasoning, or to taste (optional)
  • 1 tablespoon butter
  • 1 tablespoon white cooking wine
  • 1 tablespoon Worcestershire sauce
  • 1/2 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


  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.

03/27/2017
Baked Havarti Chicken, recipe PT15M PT1H 5 455 calories

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