Baked Havarti Chicken Dutch Oven Recipe

Baked Havarti Chicken Dutch Oven Recipe

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.

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt to taste

Directions:
Warm and oil your 10″ Dutch Oven.
1. Preheat oven to 400 degrees. Use 15 briquettes on the top and 10 on the bottom
2. Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
3. Place chicken in 10″ Dutch Oven. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
4. Shortly before chicken is done, melt butter in a cast iron skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.
5. Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.
6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
Servings: 4 to 6

* Prep Time: 20 Minutes
* Cook Time: 40 Minutes
* Ready In: 1 Hour
Recipe by: BCWEBB

Baked Havarti Chicken Dutch Oven Recipe