Easy Hassleback Baked Chicken

Chances are, you’ve got boneless chicken breasts in your freezer. You might even have some Provolone Cheese in the fridge. Mushrooms and Sun-Dried Tomato Pesto might be a stretch, but that’s okay. If you have kids; you just might have some Salami in the lunch meat drawer to go with that Provolone.

Kiddo is a big fan of Pesto. Tomato Pesto, Basil Pesto, even Cilantro Pesto. He puts pesto in everything. He will use it as a spread on his sandwiches, dollop it on eggs and brighten tomato soup with pesto. I can’t keep up with his pesto demand. So imagine how delighted I was to see this super easy Italian Chicken Bake than utilizes pesto to create a flavorful sauce. As the chicken bakes, the mushrooms release their juices, making for an even earthier flavor.

This dish is great for a weeknight supper or Sunday Supper. Since I’m still in that “theme meal” mode to try to keep some sense of normalcy in an otherwise strange world, for us Thursday’s theme is Tuscan. Now that doesn’t mean Tuscan style, it simply means anything with an Italian influence. Pizza will work, as does spaghetti or these yummy chicken breasts. Hope you enjoy!

Italian Hasselback Chicken
1 cup Sun-Dried Tomato-Pesto Sauce
8 oz Button Mushrooms
4 boneless Chicken Breasts
4 slices Provolone Cheese
10 slices Salami
Italian Parsley, garnish

Heat oven to 350-degrees. Coat the bottom of an 11-inch by 7-inch casserole baking dish with about a tablespoon or so of the sun-dried tomato pesto sauce from the cup call for in the recipe.

Clean mushrooms, slice and arrange in a single layer in the bottom of the prepared dish. Spread about 1 or 2 tablespoons of tomato pesto over the mushroom. Set aside.

Score the tops of the chicken breast about 6 or 7 times, about 1/2 to 3/4-inch intervals. Do not slice through, these are pockets in the meat on the bias. Spread about 1-1/2 tablespoons of the pesto sauce over each chicken breast, pushing down inside the pockets as well as over the top. Set aside.

Slice Provolone Cheese into strips, one strip for each breast pocket. Stack the salami, chop into small pieces.

Fill the breast pockets chopped salami and a slice of cheese. Place prepared breasts on top of the mushroom layer in the baking dish. Coat the tops of the breasts with any remaining pesto sauce.

Place in the heated oven and bake for 30 minutes or until the breasts are cooked through. While the chicken bakes, chop or tear parsley for garnish, set aside.

To serve, garnish with torn parsley. Serve with Crescent Dinner Rolls or other warm bread, and a simple salad for a complete, light yet delicious supper.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen