Ham and Cheese Hasselback Chicken
Parmesan Pasta and Peas and Garlic-Herb Bread
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¼ cup honey mustard
- 1 (9-oz) pkg sliced ham
- 6 slices mozzarella cheese, cut into ½-inch strips
- 1 cup panko breadcrumbs
- 3 Tbsp butter, melted
- ½ tsp garlic salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; cut 5 to 6 slits in chicken at ¾-inch intervals, cutting to, but not through each breast.
- Place chicken on a parchment-paper-lined rimmed baking sheet; brush with mustard. Arrange ham and cheese slices in each slit in chicken, cutting to fit, if neeeded.
- Stir together breadcrumbs, melted butter, garlic salt, and pepper; sprinkle over each breast. Bake 20 minutes or until chicken is done and breadcrumbs are golden brown.
Side Dish Ingredients
- ½ (16-oz) pkg spaghetti
- 1 (12-oz) pkg frozen peas
- ¼ cup butter, melted
- ½ cup shredded Parmesan cheese
- 1 tsp pepper
- 1 (14-oz) loaf French bread with garlic herb
Side Dish Instructions
- Cook pasta according to package directions, adding peas during last 2 minutes of cooking time; drain and return to pot.
- Add butter, cheese, and pepper; toss.
- Bake bread according to package directions.
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