Cheesy Hasselback Chicken

Name: Cheesy Hasselback Chicken
Ingredients: 8 oz. Galbani® Thick Sliced Provolone cheese, cut into thirds (creating 3 long pieces); 1/4 cup Galbani® Grated Parmesan; 4 boneless, skinless chicken breasts; 1/2 cup Balsamic or Italian dressing; 1 cup sliced sun-dried tomatoes; 1/2 cup of seasoned Panko bread crumbs; 3 Tbsp. Olive Oil; 1/4 cup fresh Basil leaves, chopped

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Ingredients

8 oz. Galbani® Thick Sliced Provolone cheese, cut into thirds (creating 3 long pieces)
1/4 cup Galbani® Grated Parmesan
4 boneless, skinless chicken breasts
1/2 cup Balsamic or Italian dressing
1 cup sliced sun-dried tomatoes
1/2 cup of seasoned Panko bread crumbs
3 Tbsp. Olive Oil
1/4 cup fresh Basil leaves, chopped

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Directions

Preheat the oven to 400 degrees F.

Slicing only 3/4 the way through, make crosswise cuts along each chicken breast, about 1 inch apart. Place the breasts in a baking dish.

Fill the first slit on each breast with a couple pieces of sun-dried tomato. Fill the next slit with 2 piece of Galbani Thick Provolone cheese. Continue alternating between the Sundried tomatoes and cheese.

Pour the Italian Dressing over each chicken breast.

In a small bowl, mix the breadcrumbs, Galbani Parmesan cheese and oil together.

Sprinkle 1/2 the crumb mixture on top of each breast.

Bake Chicken for 15 minutes, then sprinkle the other half of breadcrumbs over each breast.

Cook a second time until the chicken is thoroughly cooked and the breadcrumbs are browned.

Sprinkle with fresh Basil & Enjoy.

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