Most people don't have an extra hunk of havarti cheese in their refrigerator....but I did. My in-laws showed up with a large hunk of havarti, just for us....and a large bag of baby carrots!
It was time to get creative. I don't know how creative searching allrecipes.com is...but I found this great recipe. I tweaked it just a little bit.
I did not use Greek seasoning and I used plain Havarti..... I did not use Italian dressing either... Havarti is Butter Cheese...
The carrots are glazed in butter and honey and brown sugar.. You have to steam the carrots first, then drain them.... melt 2 TB of butter in a pan, add a 1/4 c of brown sugar and a TB of honey....then add carrots and cook for a few minutes....
Ingredients
- 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
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
- Place chicken in a 9 x 13 inch baking dish. 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.
- Shortly before chicken is done, melt butter in a 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.
- 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.
- Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
