Italian Hasselback Chicken Breasts

By margiekyle

Chicken breasts filled with pesto, mozzarella and salami, and baked with mushrooms makes for an easy dinner that's great for weeknights or for entertaining.

Ingredients

• 1 1 1 cup sun dried tomato pesto sauce
• 1 1 oz) package 1 (8 oz) package fresh mushrooms, sliced
• 4 4 4 boneless skinless chicken breast halves
• 4 4 4 slices mozzarella or provolone cheese, cut into strips
• 10 10 10 slices salami, chopped

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Coat bottom of 11x7- or 12x8-inch (2-quart) glass baking dish with 1 tablespoon sun-dried tomato-pesto sauce.

Arrange mushrooms in a single layer in the bottom of the dish. Coat mushrooms with some of remaining sauce.

On the tops of the chicken breast halves, make slices from top to almost bottom and 3/4-inch apart to form pockets; be sure not to cut all the way through. Spread 1 to 1 1/2 tablespoons of sauce over each chicken breast half, making sure to also coat inside of pockets.

Fill pockets with strips of mozzarella and chopped salami. Place chicken over the mushrooms and coat tops of chicken with remaining sauce.

Bake 30 minutes or until instant-read thermometer inserted into chicken (not into filling) reads 165°F.