Spicy Chicken Melt

    1 hour 30 min

    This baked chicken will make your mouth water. Marinated chicken breasts are baked with Havarti cheese and chillies, then served with sauteed mushrooms.

    238 people made this

    Serves: 4 

    • 4 boneless, skinless chicken breast fillets
    • 250ml Italian salad dressing
    • 1 tablespoon Italian herb seasoning
    • 225g mushrooms, sliced
    • 1 (220g) tin whole green chillies, drained and sliced lengthways
    • 115g sliced Havarti cheese
    • 1 pinch dried dill
    • 15g butter
    • 1 tablespoon white cooking wine
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon salt

    Prep:20min  ›  Cook:40min  ›  Extra time:30min marinating  ›  Ready in:1hr30min 

    1. Preheat oven to 200 C / Gas 6.
    2. Marinate chicken in Italian dressing and herb seasoning for at least 30 minutes.
    3. Place chicken in a 20x30cm baking dish and bake in preheated oven for approximately 25 minutes. The chicken is done when the juices run clear.
    4. Shortly before chicken is done, melt butter in a frying pan over medium-high heat until bubbling. Pour in wine, Worcestershire sauce and garlic salt. Bring to the 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. Top with chillies, then sliced cheese and dill. Return to the oven until cheese has melted.
    6. Remove chicken from the oven, top with mushrooms and their pan juices. Serve.

    Tinned whole green chillies

    Can be purchased online. Alternatively, you can use fresh chillies to taste.

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    Reviews & ratings
    Average global rating:

    Reviews in English (186)


    Unreal. This is fantastic. I wasnt too sure about this when I was reading the ingredients, but my husband loves anything with chilies and cheese. Not only is it great, but its so easy. Will make again and again. McCormicks makes a great greek seasoning.  -  02 Dec 2006  (Review from Allrecipes US | Canada)


    My family loves when I make this for dinner. So easy too. I let the chicken thaw out in the fridge in the italian dressing, and cook the sauce the night before. Than the night I want to make the dinner, throw the chicken in the oven, cook up some egg noddles, heat up the sauce and dinner is on. Leftovers are great the next day. Perfect everytime. I leave out the peppers because of the kids, and the dinner is still delicious.  -  14 Apr 2007  (Review from Allrecipes US | Canada)


    This dish was very good, however, it was a bit too salty. The next time I make it I will use unsalted butter and garlic powder instead of garlic salt. You can always add salt to taste, but you can't remove it once it has been added. The Havarti is slightly salty as well, so this could have added to the problem. Once these adjustments have been made, this will be perfect, and it's very easy to make as well.  -  22 Mar 2006  (Review from Allrecipes US | Canada)