Cheesy Hasselback Chicken
Simmered in tangy herb and garlic dressing, these cheese-stuffed breasts are an easy, elegant weeknight dinner.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
Ingredients
4 boneless, skinless chicken breasts
1/2 cup Food Network Kitchen™ Inspirations Italian Herb & Garlic Dressing
2 plum tomatoes, cut in half lengthwise and thinly sliced
1 cup sliced sun-dried tomatoes
4 thick slices provolone cheese (about 4 ounces), cut into quarters
Green salad, for serving
Directions
- Preheat the oven to 400 degrees F.
- Make 8 crosswise cuts along each chicken breast, slicing two-thirds of the way through (be careful not to cut all the way through; see Cook's Note). Transfer the breasts to a 9-by-13-inch baking dish and pour the Italian Herb & Garlic Dressing over them.
- Fill the first slit on each breast with 1 half-moon slice of fresh tomato and a couple pieces of sun-dried tomato. Fill the next slit with 1 piece of cheese. Fill the remaining slits on each breast, alternating between the tomatoes and cheese.
- Bake until the chicken is cooked through and the juices run clear, 25 to 30 minutes. Serve warm with a green salad.
Cook’s Note
To stop your knife from cutting all the way through the chicken breast, place 2 chopsticks or wooden spoon handles along the length of each breast before slicing.
