Baked Havarti Chicken

Ingredients

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

Directions

Preheat oven to 400 degrees F (200 degrees C).

Marinate chicken in Italian dressing and Greek seasoning in a bowl, at least 30 minutes.

Place chicken in a 9×13-inch baking dish. Sprinkle top with additional Greek seasoning.

Bake in preheated oven until no longer pink in center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt; bring to a boil. Stir in mushrooms; reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Seasoning mixture with salt.

Arrange green chili peppers lengthwise and Havarti cheese on top of chicken. Return to the oven and bake until cheese has melted, about 5 minutes. Top chicken with mushrooms and pan juices.